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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