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Chowder with cod and corn

Chowder with cod and corn, Prescriptions, Any category, Any kitchen, European cuisine, Soups, Fish soup

Ingredients portion 4

Cod Fillet 350 g

Fresh corn 350g

Green onions 8 stalks

Bacon 3 pieces

Potatoes 2 pieces

Garlic 5 g

Wheat flour 2 tablespoons

Milk 2% milk 450 ml

Chicken broth 450ml

Cream 10% 60 ml

Fresh thyme 3 stalks

Coarse salt ¾ teaspoon

Ground black pepper ¼ teaspoon

Cooking instructions 30 minutes

1 Cut the bacon slices crosswise and fry until crispy. Place on a paper towel-lined plate, break the fried bacon into bite-sized pieces.

2 In the same saucepan, fry the finely chopped white parts of the onion stalks for a couple of minutes. Add the chopped garlic, add the flour after a minute and stir in the vegetables for another two minutes. Add the potato cubes, milk and bouillon (not too salty), thyme leaves, salt and pepper.

3 Bring the soup to the boil, simmer for another ten minutes on a slightly lower medium heat, then add the fish, chopped into small pieces, the corn (also frozen) and two thirds of the bacon and cook for another five minutes.

4 Stir in the cream (10% or skim) and three quarters of the green onions, finely chopped. After two minutes, take the soup off the heat, pour it onto the plates and garnish the portions with the remaining green onions and bacon bits.

Round curd doughnuts

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .