I was waiting for another rainy day to post this recipe but alias we have been having the most fabulous days of late. Does it get any more perfect then the slightly cool, sun drenched days we have been having? The coolness would make this recipe acceptable too but there is something extremely special about a corn and cod chowder on a cold rainy summer night. I accompanied the chowder with garlic toasts that I made by slicing a big french bread and making a spread with minced garlic, fresh herbs from my garden, with butter AND olive oil and “baked” them on my sandwich press. They were great with the chowder and because the sandwich press needs little supervision you can keep making them while everyone eats.
Cod and Corn Chowder with Herb Garlic Toasts
- 4 slices bacon, sliced
- 1 large onion diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1-2 cups water(I used 1)
- 2 ears of corn, kernels cut off cob
- 4 small/medium potatoes, peeled and cut up
- 2 stalks of celery, sliced
- 1 bay leaf
- 1 pound cod or haddock(I used frozen Icelandic)
- 1/2 cup cream
- 2-3 tablespoons roux(made with butter and flour)
- a handful of fresh herbs from the garden, roughly minced such as parsley, chives, sage and thyme
- slice bacon and fry it in a dutch oven until browned.
- dice onion and garlic and add to pot saute until translucent.
- add chicken broth, water and all other ingredients except the corn and cod.
- Cook for 30 minutes until potatoes are tender. Add corn and cod, cook for another 10 minutes, add cream, roux and fresh herbs.
- Serves 4 enjoy!