A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
408 Calories
Recipe Instructions
Step 1
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 and cook and stir 2 more minutes.
Step 2
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.
Ingredients
2 tablespoons butter
salt and ground black pepper to taste
1 large onion, diced
2 cloves garlic, chopped
8 slices bacon, diced
4 ears sweet corn, shucked and kernels cut off
2 tablespoons chopped fresh flat-leaf parsley
1 (16 ounce) can chicken broth
1 ½ tablespoons seafood seasoning (such as Old Bay®)
