Worth a trip

Summer Corn and Cod Chowder

Name: Summer Corn and Cod Chowder
Cuisine: new_england_american
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined 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.

Recipes sourced from Epicurious.com.

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