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Summer Corn Chowder with Cod.

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Servings 4 Servings

Ingredients
  

  • 5 Slice of Bacon
  • 1 Medium Yellow Onion
  • 2 Large Shallots
  • 4 Tbsp. of Butter divided
  • 1/3 Cup of Flour
  • 3 Tsp. of Cumin divided
  • 3 Cups of Chicken Stock
  • ½ Cup of Half and Half
  • 5 Ears of Corn kernels removed
  • 2 Cups of Red Potatoes diced
  • 2 Tbsp. of Scallions plus more for garnish
  • 1 Lb. of Cod
  • 1 Tsp. of Chili Powder
  • Salt and Pepper

Instructions
 

  • In a large pot, cook the bacon crispy, about 5-7 minutes. Remove the bacon the pot and set aside to cool and then cut into small pieces.
  • Add 3 Tbsp. of butter, the diced onions and shallots, and cook until softened and translucent.
  • Stir in the flour, 2 tsp. of cumin, and season with salt and pepper. Cook for 3-4 minutes until the flour creates a roux.
  • Add the chicken stock, half and half, corn kernels, diced red potatoes, scallions and bacon pieces. Simmer for 20-30 minutes, until the mixture thickens and the potatoes are cooked through.
  • While the chowder is simmering, pre-heat the oven to 400 degrees.
  • Place the cod in an oven-safe dish and coat the fish with 1 Tbsp. of melted butter. Season the top of the fish with 1 tsp. of cumin, 1 tsp. of chili powder, and salt and pepper. Bake in the oven for 25-30 minutes, depending on the thickness of the fish, until cooked through. During the last 2 minutes of cooking, turn the oven to broil to crisp the seasoning on the top of the fish.
  • Ladle the corn chowder into dishes and place fish pieces on top; garnish with additional fresh scallions.