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Cod and Corn Chowder Recipe

Course: Hot Appetizer, Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Moderate
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Cod and Corn Chowder

Photo by: Joseph De Leo

Yield: Serves 4

  • 2 teaspoons grapeseed oil
  • 1 medium onion, diced (about 6 ounces)
  • 1 medium carrot, diced (about 3 ounces)
  • 1 large celery stalk, diced (about 2 ounces)
  • 2 medium potatoes, peeled and diced (about 12 ounces)
  • Corn kernels from 2 corn ears
  • 2 cups vegetable stock (low-fat and low-sodium)
  • 1 cup low-fat milk
  • 1 pound cod fish fillets, diced
  • 2 tablespoons freshly minced parsley
  • Salt and pepper to taste


Heat the oil in a saucepan over high heat. Add the onion and sauté until translucent. Add the carrot, celery, potatoes, stock, and bring to a boil. Reduce heat and simmer for 15 minutes. Mash the potato with a fork and continue to reduce until you obtain a creamy texture. Add the corn, milk, fish, parsley, and bring to a boil. Continue to simmer for another 5 minutes. Adjust seasoning and serve immediately.

© 2009 Marie-Annick Courtier

Nutritional information is provided by the author.

Nutritional Facts

Per Serving: 236 Cal (17% from Fat, 26% from Protein, 57% from Carb): 16 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 35 g Carb; 4 g Fiber; 9 g Sugar; 138 mg Calcium; 1 mg Iron; 159 mg Sodium; 30 mg cholesterol


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