Codfish Chowder

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.

Codfish Chowder Ingredients

• 8 slices bacon, diced

• 1 large onion, diced

• 1 red bell pepper, seeded and diced

• salt and ground black pepper to taste

• 2 cloves garlic, chopped

• 1? tablespoons seafood seasoning (such as Old Bay)

• 1 (16 ounce) can chicken broth

• 3 red potatoes, cut into 1/2-inch cubes

• 4 ears sweet corn, shucked and kernels cut off

• cup water, or as needed to cover

• 2 cups whole milk, or more as needed

• 2 tablespoons butter

• 1 pound thick cod fillets, cut into 1-inch pieces

• 2 tablespoons chopped fresh flat-leaf parsley

How to Make Codfish Chowder

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.

Codfish Chowder Nutritions

• Calories: 407.7 calories

• Carbohydrate: 23.1 g

• Cholesterol: 78.1 mg

• Fat: 24.9 g

• Fiber: 3.2 g

• Protein: 23.8 g

• SaturatedFat: 9.8 g

• ServingSize:

• Sodium: 1206 mg

• Sugar: 8.1 g

• TransFat:

• UnsaturatedFat:

Codfish Chowder Reviews

• 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 Deens Hot Wing Sauce. I like celery and so added a bit, chopped up, at the end to give it a little crunch. Delicious meal.

• 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

• 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

• My DH and our friends gave it an A+. I didnt 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 Bays Seasoning. I pretty much knew what spices to put together, so Im confident it was pretty close to what it would have tasted with the "Old Bay". I will be making this again. Thanks for a great easy recipe.

• Loved it But did also thinly slice and saut a half of a large fennel bulb along with the onion to round it out. The Old Bay really gives it just the right amount of kick. It has become a family favorite

• 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. Also - I set aside the bacon until I was ready to serve the chowder, crisped it for a few secs in the microwave, crumbled it, and used it as a garnish on top. Excellent recipe

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

• This is my first attempt at a fish chowder and Im very pleased. I didnt have any cod so I used a combo of salmon and scallops. I didnt have fresh parsley so I used dried parsley and added it with the Old Bay. Also, I didnt add any salt since I used bouillon & water instead of canned broth and it was plenty salty. This is excellent--very hearty and filling. I will definitely make this again.

• 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 sharing

• This soup turned out amazing. I only had 1%milk so I added 2 tbsp of cream cheese with the butter. Instead of cod I used walleye and added chopped shrimp, baby scallops, and a can of crab meat.

• This was terrific and I dont say that lightly- I grew up on Cape Cod. I used half and half. I didnt have any parsley so left it out without substitute. Used canned corn for convenience. This is better than anything Ive had in a restaurant.Thanks for posting it.

• Made this for supper tonight and the only change I made was using celery tops because I had no parsley. Served with garlic bread this recipe is great. My husband loved it and suggested mushrooms and celery. This is a versatile recipe and easy to make

• Excellent, didnt change a thing, everyone had two bowlfuls. I made a double recipe and used two lbs of wild cod.

• We added celery but otherwise followed the recipe. Very tasty - its a repeat recipe

• Enjoyed making this quick and delicious chowdah

• This is definitely my go to chowder, being from N.E. I know a good chowder when I taste one. I did not change a thing, it was fantastic. Will be making this often. I will be inviting neighbors next time I make this

• Absolutely delicious Big hit. I added 1 cup of cornmeal with the potatoes to give it a nice thickness.

• Delicious

• Excellent recipe as it is. Flavorful and just plain good for you.

• We will definitely make this again. We had fresh trout that we used in lieu of cod and it was so delectable that we almost finished the pot. Just before serving we checked our traps and added fresh blue crabs (we live in FLA.) This made it even more decadent. It is not too rich... just right for a satisfying and totally spectacular meal. If you invite company you had better double the recipe because it is bowl licking good

• Tis is GREAT I loved it and so did everyone else

• Love this chowder Made several times last winter while the wife and I fought off a cold. 2nd time we increased Cod and decreased redskin potatoes. 3rd time we went 3 lbs. Cod and one potato - our favorite version. Key too is making sure bacons crispy, this minimizes it from re-hydrating. So good

• Great soup. It tasted exactly as expected

• My husband and I loved this I made my own "Old Bay Seasoning" and I think it was saltier than expected, so I will be careful with that next time. It is a great way to get people to eat fish when they usually dont like it My husband said I can make this again anytime.

• I added smokey mojo and smoked spanish papkira to the start of the recipe.