Codfish Chowder

Name: Codfish Chowder
Total time: 60
Yield: 6
Ingredients: 8 slices bacon, diced; 1 large onion, diced; 1 red bell pepper, seeded and diced; salt and ground black pepper to taste; 2 cloves garlic, chopped; 1.5 tablespoons seafood seasoning (such as Old Bay®); 1 (16 ounce) can chicken broth; 3 red potatoes, cut into 1/2-inch cubes; 4 ears sweet corn, shucked and kernels cut off; 0.5 cup water, or as needed to cover; 2 cups whole milk, or more as needed; 2 tablespoons butter; 1 pound thick cod fillets, cut into 1-inch pieces; 2 tablespoons chopped fresh flat-leaf parsley

Recipe by yanktoncook from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

•

8 slices bacon, diced
•

1 large onion, diced
•

1 red bell pepper, seeded and diced
•

salt and ground black pepper to taste
•

2 cloves garlic, chopped
•

1.5 tablespoons seafood seasoning (such as Old Bay®)
•

1 (16 ounce) can chicken broth

•

3 red potatoes, cut into 1/2-inch cubes
•

4 ears sweet corn, shucked and kernels cut off
•

0.5 cup water, or as needed to cover
•

2 cups whole milk, or more as needed
•

2 tablespoons butter
•

1 pound thick cod fillets, cut into 1-inch pieces
•

2 tablespoons chopped fresh flat-leaf parsley

Instructions

Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot.
Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning. Cook and stir, 2 more minutes.
Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes.
Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.