Summer Corn and Cod ChowderSang An
No-fry zone: We let the fish 'n' chips fave go au naturel.
Recipe information
Yield
Makes 4 servings
Ingredients
3
slices center-cut bacon, halved crosswise
8
scallions, thinly sliced, whites and greens separated
1
1/2 teaspoons finely chopped garlic
2
tablespoons all-purpose flour
2
medium Yukon gold potatoes, peeled and cut in 1/2-inch dice
2
cups 2 percent milk
2
cups reduced-sodium chicken broth
2
teaspoons finely chopped fresh thyme
3
/4 teaspoon kosher salt
1
/4 teaspoon freshly ground black pepper
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
Need to make a substitution?
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.
Nutrition Per Serving
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