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Cod corn chowder in a bowl
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Cod and Corn Chowder

Cod and corn chowder is the ultimate comfort food for cold winter days, where saffron and lemon provide another flavor dimension to complete your palate. With a warm slice of homemade bread, this dish is hard to beat.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings 6
Calories: 403.3 kcal

Equipment & Tools

  • Large enameled cast iron pot

INGREDIENTS
 
Metric - US Customary

  • 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

  1. 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.

NUTRITION*

Calories: 403.3kcal (20%) | Carbohydrates: 28.8g (10%) | Protein: 33.8g (68%) | Fat: 16.7g (26%) | Saturated Fat: 5.7g (36%) | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 7.1g | Trans Fat: 0.1g | Cholesterol: 79mg (26%) | Sodium: 912.2mg (40%) | Potassium: 1304.3mg (37%) | Fiber: 3.4g (14%) | Sugar: 10.3g (11%) | Vitamin A: 4333.5IU (87%) | Vitamin C: 22.4mg (27%) | Calcium: 232.8mg (23%) | Iron: 2.3mg (13%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.