Summer Corn and Cod Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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No-fry zone: We let the fish 'n' chips fave go au naturel. Ingredients:
3 slices center-cut bacon, halved crosswise |
8 scallions, thinly sliced, whites and greens separated |
1 1/2 teaspoons finely chopped garlic |
2 tablespoons all-purpose flour |
2 medium yukon gold potatoes, peeled and cut in 1/2-inch dice |
2 cups 2 percent milk |
2 cups reduced-sodium chicken broth |
2 teaspoons finely chopped fresh thyme |
3/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
3/4 pound cod, skin removed, chopped |
2 1/2 cups cups fresh or frozen corn kernels |
1/4 cup fat-free half-and-half |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towellined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.
2. Per serving: 449 calories per serving, 19 g fat, 6 g saturated, 44 g carbohydrates, 4 g fiber, 30 g protein Nutritional analysis provided by Self
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