Chowder is one dish that always brings me back to snowy Massachusetts, below zero temperatures in dead winter, and me freezing at 7 am waiting for the school bus. At those times, clam chowder was the rare sunshine on a cold afternoon. Several years back, those fond memories got sparked again when we visited Norway, and I had one fantastic cod and salmon chowder in Ålesund. It was so good that we came back the next day for another round. So, with the proper cold winter finally here, I thought it would be nice to share my version of the cod and corn chowder here on the blog.
The Flavors
The cod and corn chowder is one bowl full of flavors that will play with your palate.
First, we have the somewhat sweet vegetable base of carrots, leeks, and sweet corn, flavored with the refreshing lemon thyme and sweet floral saffron taste. Lemon thyme is an excellent ingredient in comfy stews such as this one, as it brings a nutty yet refreshing flavor to the dish. The saffron goes a long way, and only a pinch of it fights its way through a creamy soup to bring you the refreshing floral notes. The chowder wouldn’t be the same without it.
Next, we have the fish stock and the codfish, combining sea flavors and the garden vegetables.
Finally, for a bit of a kick to the palate, the chowder is dressed with some fresh Meyer lemon zest, dried limes, chilies, bacon, and parsley.
How to Make the Cod and Corn Chowder
Making the cod and corn chowder is not that involved.
First, you will make the base by sauteing the vegetables, herbs, and spices. In this step, it is essential that the veggies are slowly saute to release the juices. The saffron and lemon thyme will get immersed in those juices and release their flavors in the process.
Next, you should add the other veggies and cook to start releasing their flavors. You should be able to start smelling the leeks first.
Now, you can add the flour and cook until the flour starts to coat the bottom of the pan. You want to cook the flour but be extra careful not to burn it. Cooking the flour will bring another layer of nuttiness to the chowder. To prevent the flour from cooking further, a bit of the fish stock and scrape the bottom of the pan. The liquid should thicken visibly.
Add the rest of the liquid along with the creme fraiche. Cook until the potatoes and almost cooked through.
Then add the fish and cook until the fish is tender. Don’t overcook the fish as it will start to disintegrate.
Serving the Chowder
Plate the chowder and add the toppings of your choice.
A slice of homemade sourdough bread is all you need to serve along with this chowder.
Cod and Corn Chowder
Equipment & Tools
- Large enameled cast iron pot
INGREDIENTS
- 15 g butter
- 2 tbsp olive oil (extra virgin)
- 1 red onion (finely diced)
- 2 sticks celery (stalks, finely diced)
- 1 tsp lemon thyme (leaves only)
- ½ tsp saffron
- 1 tsp red pepper flakes (Nora pepper)
- 2 potatoes (small, small cubes)
- 4 sweet corn (medium ear)
- 2 leeks (small )
- 2 carrots (julienned and cut into ⅓)
- 1 tsp sea salt
- ¼ tsp black pepper (freshly ground)
- 1 tbsp all-purpose flour
- 2 tbsp creme fraiche
- 3 c whole milk
- 2 c fish stock (or vegetable stock)
- 800 g cod (fresh)
GARNISH
- 6 slices pancetta (very thin slice)
- flat leaf parsley
- lemon zest
- black lemon zest (dried lime zest)
- chilli threads
- Aleppo chilli flakes
INSTRUCTIONS
- Gather all the ingredients. Cut the leeks in half lengthwise and slice them to about ¼ thick.
- Cook bacon until crisp on both sides. Place on the kitchen towel to soak up excess fat. Crumble when cooled.
- On low to medium heat, saute the onion, celery, lemon thyme, saffron, and red pepper flakes in butter and olive oil for about 5 minutes – Note 1.
- Add the potatoes, sweet corn, carrots, and leeks to the pot. Stir and cook for about 5 minutes on medium heat.
- Add the flour, cook for about 1 minute, and season with salt and black pepper.
- When the flour starts to coat the bottom of the pan add some fish stock and scrape the pot.Add the creme fraiche, milk, and fish stock. Cook until the potatoes are almost cooked through, about 15-20 minutes.
- Add the cod and cook on a low simmer until the cod is cooked for about 3 minutes.
- Ladle the chowder into bowls and add the garnish as per your preference.
NOTES
- The goal is to sweat the onion and celery and the herbs and spices to release the flavors slowly. Take care not to burn any of the ingredients.
