We know you will love our simple take on this old-time New England favorite. Hearty potatoes, fresh-caught cod and smoked bacon come together to make a soup that will warm your bones in the chilly months to come. After a couple bites of this creamy deliciousness, you’ll be ready to face the fiercest gale… Or at least turn on The Weather Channel.
Cod Chowder Recipe
- 1 medium potato, scrubbed and cut into ½” cubes
- 3 strips thick-cut smoked bacon, cut into ½” pieces
- 1 yellow onion, diced
- ½ cup cherry tomatoes, washed and halved
- 1 ½ cups chicken stock
- 1 cup yellow corn
- 1 teaspoon dried whole cumin seeds
- 1 8 oz. cod fillet, cut into 1 ½” pieces
- 1 ½ cups 2% milk
- Salt and pepper
In a medium soup pot, cook bacon over medium heat for about 10 minutes, until browned. Add onion, tomatoes, and cumin seeds, and continue to cook for 5 minutes. Add potatoes, corn, milk, and chicken stock; bring mixture to a simmer. Simmer for 15 minutes over medium heat. Season cod with salt and pepper and add to chowder. Continue to simmer for 4-5 minutes. The cod will be done when the fish turns white and flakes apart. Taste the chowder before serving, and season with salt and pepper as needed.