Cod Chowder for Two Recipe #22219
Before my husband developed his severe allergy to white fish, I used to cook it a lot. Found this recipe while going through some older binders. I do remember that the original recipe called for haddock, but I don't really care for haddock and so used cod instead.
by Lennie
35 min | 10 min prep
SERVES 2
- 1 tablespoon butter or margarine
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1 carrot, peeled and diced
- 4 small mushrooms, sliced
- 1 cup finely diced potato (, peel or not, up to you)
- 1/4 cup water
- 2 cups milk (preferably not skim)
- 1 cup corn kernel (frozen or canned)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 lb cod, cut into large chunks (fresh, or if frozen, thawed)
- In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.
- Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.
- Add milk and corn to the pot, along with salt and pepper; bring to a boil.
- Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.
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5 stars