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.