Seafood corn chowder using cod instead of shellfish with a corn stock made by simmering fresh corn cobs stripped of kernels and finished with heavy cream.
Strip the corn cobs of their kernels and set kernels aside. Cut cobs in half so they fit into your pot.To the pot add the corn cobs, the onion, parsley, peppercorns, and 8 cups water. Bring to a boil and then reduce heat and simmer 2 hours (add more water if needed - it should cover the cobs for the full 2 hours).
3 corn cobs, 1 onion, 1/4 cup parsley leaves, 1 teaspoon black peppercorns, 8 cups water
For the Chowder
In a dutch oven or heavy pot, melt butter or oil over medium-high heat and then saute the onions for about 5 minutes. Add peppers and cook together with onions another 5 minutes until vegetables are soft and caramelized.
2 tablespoons butter or olive oil, 1 onion, 2 cups red bell peppers
Add potatoes and corn stock to the caramelized vegetables. If you didn’t make the corn stock,, add 8 cups of fish stock, water or vegetable stock. Add all the spices and herbs and stir together.Cook over medium-high for 10 minutes.
1-2 pounds small potatoes, 1 teaspoon ground fennel seed, 1 teaspoon Old bay seasoning, 1 1/2 teaspoon kosher salt, 5 sprigs fresh thyme
Add the cut-up cod to the pot and cook 3 minutes.Add the corn kernels you set aside earlier, along with the cream and cook about 5 minutes (covered).
Storing and Freezing:Can be refrigerated for 3 days. The corn stock and corn kernels can be made ahead and frozen, but the potatoes and cream in the chowder will not freeze well.**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!