Recipe by yanktoncook
"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."
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red bell pepper, seeded and diced
salt and ground black pepper to taste
1 1/2 tablespoons
seafood seasoning (such as Old Bay®)
1 (16 ounce) can
red potatoes, cut into 1/2-inch cubes
sweet corn, shucked and kernels cut off
water, or as needed to cover
whole milk, or more as needed
thick cod fillets, cut into 1-inch pieces
chopped fresh flat-leaf parsley
I made this chowder and it was such a hit with my guests that I am making it again this week for a new round of dinner guests. Just serve it with crusty bread and salad and it makes a great meal!
I tried it and I like it. I used half and half instead of whole milk and I spiced it with a very few drops of Paula Deen's Hot Wing Sauce. I like celery and so added a bit, chopped up, at the end to give it a little crunch. Delicious meal.
Made it with canned corn and regular white potatoes, and I also added a little heavy cream. Turned out great. Had it for lunch with some nice crusty Italian bread - perfect for a chilly Fall day. Thanks!
Very delicious recipe! Can be made with any whitefish.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 224
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