Smoky “Chowda” with Fire-Roasted Corn
You’ve got to try this delicious and hearty corn and fish chowder!
- 1 tablespoon canola oil
- 1/3 pound smoky bacon, chopped
- 2-3 ribs celery with leafy tops, finely chopped
- 1 large onion, finely chopped
- 3-4 cloves garlic, chopped
- 1 starchy potato, peeled and diced
- 1 large fresh bay leaf
- 2 tablespoons fresh thyme, chopped
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- Salt and pepper
- 3 tablespoons flour
- 4 cups chicken stock (32 ounces)
- 3 cups whole milk or half-and-half
- About 3 cups frozen fire-roasted corn kernels or, when in season, 3 ears grilled corn on the cob, scraped
- 1 pound skinless black cod or any sustainable white fish, cut into bite-size chunks
- Chopped chives and parsley, for garnish
- Oyster crackers and Tabasco sauce, for serving
Heat a soup pot over medium-high heat with a turn of the pan of canola oil. Add the bacon and crisp for 2-3 minutes. Add the celery, onion, garlic, potato, bay leaf, thyme, cayenne, dry mustard, salt and pepper. Cook, partially covered, to soften, 7-8 minutes.
Stir in the flour and cook for 1-2 minutes. Add the stock and milk and simmer to thicken. Add the corn and bring to a bubble. Add the fish and cook through, 3-4 minutes more. Adjust the seasoning and serve topped with the chives and parsley, with oyster crackers on the side and Tabasco for passing at the table.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit