Creamy Clam, Cod, and Corn Chowder
|4 stripsturkey bacon; chopped|
|2 stalkscelery; chopped|
|4 scallions; thinly sliced|
|8 ouncesred potatoes, scrubbed and cut into 1/2-inch piece|
|2 cupsfresh or frozen corn kernels|
|4 bottlesclam juice|
|1/2 poundmanilla or other small clams|
|1 (8-ounce) halibut or cod fillet, cut into 1-inch p|
|1 cupfat-free milk|
|pinch black pepper|
Creamy Clam, Cod, and Corn Chowder Preparation
1. Spray a large saucepan with nonstick spray and set over medium heat. add the bacon, celery, and scallions (researving a few dark green parts for garnish, if desired) and cook, stirring often, celery begins to soften, 3 minutes. add the potatoes, corn, and clam juice and bring to boil, cover, and simmer until the potatoes are tender, about 10 minutes.
2, add the clams, cover and cook until the shells open, 3-5 minutes. discard anay claims that do not open. reduce the heat to medium low, stir in the cod and milk and cook until the cod is just opaque in the center, about 2 minutes longer (do not boil). stir in the pepper and cayenne. divide the chowder amoung 4 bowls and sprinkle with the reserved scallions (if using).
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