Chowder with Cod and Corn
Soups • European
Description
A brilliant soup for cold days, colds, and hangovers. Thick, hearty, and slightly sweet. It will take no more than half an hour to prepare, but you will need ready-made chicken broth.
Ingredients
- Cod fillet 10 oz
- Sweet Corn Sticks 10 oz
- Scallions 8 stalks
- Bacon 3 pieces
- Potato 2 pieces
- Garlic 0 oz
- Wheat Flour 2 spoons
- 3.2% Milk 15 fl oz
- Chicken Broth 15 fl oz
- 10% cream 0 fl oz
- Thyme 3 stalks
- Coarse Salt ¾ spoons
- Ground Black Pepper ¼ spoons
Step-by-Step Guide
Step 1
Cut the bacon slices diagonally and fry them until crispy. Transfer to a plate lined with paper towels and break the crispy bacon into pieces.
Step 2
In the same saucepan, sauté the finely sliced white parts of the green onion stems for a couple of minutes. Add the minced garlic, and after a minute, sprinkle in the flour, stirring the vegetables frequently for another two minutes. Then, add the diced potatoes, milk, and broth (not too salty), along with the thyme leaves, and season with salt and pepper.
Step 3
Bring to a boil, then simmer the soup for another ten minutes over medium-low heat. After that, add the fish cut into small pieces, corn (frozen is also fine), and two-thirds of the bacon. Cook for an additional five minutes.
Step 4
Stir in the cream (10% or low-fat) and three-quarters of the finely chopped green parts of the onion. After two minutes, remove the soup from the heat, ladle it into bowls, and garnish each serving with the remaining green onion and pieces of bacon.
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