Cod and Corn Chowder

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July 29, 2016

Recipe by Brooklyn Supper


    2 tablespoons butter

    1 medium yellow onion, chopped

    4 stalks celery, chopped

    1 sweet bell pepper, seeded and chopped

    4 cups rich vegetable or chicken broth (low-sodium stock gives you the flexibility to season to taste)

    Sea salt to taste

    1/4 teaspoon red pepper flakes

    2 cups quartered young red and yellow potatoes

    2 ears corn, kernels cut off with cobs reserved*

    1 1/2 pounds cod, cut into 1 inch pieces

    1/4 cup apple cider vinegar

    Ground pepper to taste

    4 scallions, minced

    2 tablespoons parsley, minced


    1For directions visit Brooklyn Supper


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