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Atlantic Cod Chowder with Sweet Corn & Parsley Recipe

Name: Atlantic Cod Chowder with Sweet Corn & Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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

Heat a large saucepan over medium-high heat and add olive oil.

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.

Add the minced garlic to the saucepan and cook for another minute until fragrant.

Stir in the diced potatoes, sweet corn, diced tomatoes with their juice, and vegetable broth. Bring the mixture to a boil.

Reduce the heat to low and let it simmer for 10 minutes, or until the potatoes are tender.

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.

Stir in the chopped parsley and cook for another 2 minutes.

While the soup is simmering, slice the bread rolls in half and toast them until they are crispy and golden brown.

Serve the chowder hot, garnished with extra parsley if desired, and with a side of toasted crusty bread.