A great, easy soup with cod, bacon, potatoes, and corn. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.
Ingredients
- slices bacon: 8 piece (diced)
- onion: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- salt and ground black pepper: (to taste)
- garlic: 2 clove (chopped)
- ½ tablespoons seafood seasoning (such as Old Bay®): 1 piece
- chicken broth: 1 can (16 ounce can)
- red potatoes: 3 piece (cut into 1/2 inch cubes)
- ears sweet corn, shucked and kernels cut off: 4 piece
- water, or as needed to cover: 0.5 cup (optional)
- whole milk: 2 cups (or more if needed)
- butter: 2 Tbsp
- thick cod fillets: 1 pound (cut into 1-inch pieces)
- fresh flat-leaf parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
