Codfish Chowder

Codfish Chowder

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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Ingredients

1 h servings 408 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1206 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  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.

Reviews

Read all reviews 15
  1. 22 Ratings

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Most helpful positive review

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 mea...

Most helpful critical review

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 en...

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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 en...

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 mea...

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...

My DH and our friends gave it an A+. I didn't use fresh corn on the cob, but used 1/2 bag of "birds-eye"frozen petite white corn, and I had to improvise on the Old Bay's Seasoning. I pretty much...

Very delicious recipe! Can be made with any whitefish.

Although the flavor was terrific, we like our chowder a bit thicker, so I will probably make a roux next time. I did not have any white potatoes, so I used sweet potatoes and it turned out great...

This is my first attempt at a fish chowder and I'm very pleased. I didn't have any cod so I used a combo of salmon and scallops. I didn't have fresh parsley so I used dried parsley and added i...

I AM IN LOVE!!! This is amazing! I used left over fish from last nights dinner and added more fish. I used cream instead of milk. Over all this is a HUGE winner of a recipe! THANK YOU for sharin...

Good Cape Cod style recipe. Will make whenever I am hankering for the ocean.

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