Cod And Corn Chowder With Saffron And Scallions Recipe

Recipe By Slurrp

This cod and corn chowder with saffron and scallions is a comforting and flavorful dish. The combination of tender cod, sweet corn, and aromatic saffron creates a rich and creamy soup. The scallions add a fresh and slightly spicy flavor to balance the richness of the chowder. This dish is perfect for a cozy dinner or a hearty lunch, and it is sure to satisfy your cravings for a delicious seafood soup.

4.7
17 Rating -
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20minstotal
20m.total
Cod And Corn Chowder With Saffron And Scallions
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Ingredients for Cod And Corn Chowder With Saffron And Scallions Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Medium Onion, Diced
  • 1/2 Medium Potatoes, Peeled And Diced
  • 1/2 cup Fresh Or Frozen Corn Kernels
  • 0.06 teaspoon Saffron Threads
  • 1 cup Chicken Or Vegetable Broth
  • 1/4 pound Cod Fillets, Cut Into Chunks
  • 0.13 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • 1/2 Scallions, Chopped

Directions: Cod And Corn Chowder With Saffron And Scallions Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened.
  • STEP 2.Add diced potatoes, corn kernels, and saffron threads to the pot. Stir well to combine.
  • STEP 3.Pour in chicken or vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
  • STEP 4.Add the cod fillets to the pot and cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  • STEP 5.Stir in the heavy cream and season with salt and pepper to taste. Cook for another 2-3 minutes to heat through.
  • STEP 6.Serve the chowder hot, garnished with chopped scallions.

Cooking Tips

  • To enhance the flavor of the chowder, you can sauté the corn kernels in butter before adding them to the pot.
  • If you prefer a thicker chowder, you can mash some of the cooked potatoes with a fork or blend a portion of the soup with an immersion blender.
  • For a touch of heat, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the chowder.

Storage and Serving

  • Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chowder gently on the stovetop over low heat, stirring occasionally.
  • Serve the chowder with crusty bread or oyster crackers for a complete meal.
Nutrition
value
275
calories per serving
7 g Fat36 g Protein12 g Carbs7 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    36g
  • Carbs
    12g
  • Fiber
    7g

MacroNutrients

  • Carbs
    12g
  • Protein
    36g
  • Fiber
    7g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    96mg
  • Iron
    2mg
  • Vitamin A
    17mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    55mg
  • Manganese
    < 1mg
  • Phosphorus
    210mg
  • Selenium
    29mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp