Summer Corn and Cod Chowder
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 2 cups reduced-sodium chicken broth
- 1 1/2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped fresh thyme
- 3 slices center-cut bacon, halved crosswise
- 8 scallions, thinly sliced, whites and greens separated
- 2 medium yukon gold potatoes, peeled and cut in 1/2-inch dice
- 2 cups 2 percent milk
- 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
Preparation In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon. Per serving: 449 calories per serving, 19 g fat, 6 g saturated, 44 g carbohydrates, 4 g fiber, 30 g protein Nutritional analysis provided by Self
Preparation In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon. Per serving: 449 calories per serving, 19 g fat, 6 g saturated, 44 g carbohydrates, 4 g fiber, 30 g protein Nutritional analysis provided by Self
