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Atlantic Cod Chowder with Sweet Corn & Parsley Recipe

Atlantic Cod Chowder with Sweet Corn & Parsley recipe

Stashcook

This is a warm, hearty soup with chunks of tender cod, sweet corn, and fresh parsley. It's perfect for a cozy meal and comes with a side of crusty bread for dipping.

Ingredients

2 medium carrots, peeled and sliced
2 sticks celery, sliced
1 medium yellow onion, diced
4 cloves garlic, minced
2 medium yellow potatoes, diced
1 lb Atlantic cod fillet, cut into 1-inch pieces
1 cup sweet corn kernels, fresh or frozen
32 fl oz vegetable broth
2 x (14 1/2 oz) cans diced tomatoes, with juice
1 small bunch fresh parsley, chopped
1 lemon, zested and juiced
1/2 tsp black pepper
1 tsp salt
2 tbsp olive oil
4 crusty bread rolls, for serving

Method

1
Heat a large saucepan over medium-high heat and add olive oil.
2
Add the carrots, celery, and onion to the saucepan; season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3
Add the minced garlic to the saucepan and cook for another minute until fragrant.
4
Stir in the diced potatoes, sweet corn, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil.
5
Reduce the heat to low and let it simmer for 10 minutes, or until the potatoes are tender.
6
Add the cod pieces to the soup, along with the lemon zest and juice. Season with the remaining salt and pepper. Simmer for an additional 5 minutes, or until the cod is cooked through and opaque.
7
Stir in the chopped parsley and cook for another 2 minutes.
8
While the soup is simmering, slice the bread rolls in half and toast them until they are crispy and golden brown.
9
Serve the chowder hot, garnished with extra parsley if desired, and with a side of toasted crusty bread.

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