Summer Corn and Cod Chowder
- 3 slices center-cut bacon, halved crosswise
- 8 scallions, thinly sliced, whites and greens separated
- 1 1/2 teaspoons finely chopped garlic
- 2 tablespoons all-purpose flour
- 2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice
- 2 cups 2 percent milk
- 2 cups reduced-sodium chicken broth
- 2 teaspoons finely chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 pound cod, skin removed, chopped
- 2 1/2 cups cups fresh or frozen corn kernels
- 1/4 cup fat-free half-and-half
- Produce
- Corn, fresh or frozen kernels (1 2 1/2 cups cups)
- Garlic (1 1/2 teaspoons)
- Scallions (8)
- Thyme, fresh (2 teaspoons)
- Yukon gold potatoes, medium (2)
- Seafood
- Cod (3/4 pound)
- Meat
- Bacon, center-cut (3 slices)
- Canned Goods
- Chicken broth, reduced-sodium (2 cups)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Black pepper, freshly ground (1/4 teaspoon)
- Kosher salt (3/4 teaspoon)
- Dairy
- Half-and-half, fat-free (1/4 cup)
- Milk, 2 percent (2 cups)
Preparation
Read recipe preparation on epicurious.com
Social Stats
58.8Rating
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Recipe Stats
Published June 27, 2012 (7 months ago).
70 people saved this recipe.
