One Pot Cod and Corn Chowder with Smoky Bacon
This hearty one pot chowder combines tender flakes of cod with sweet spring corn and crispy smoky bacon in a creamy broth. Perfect for cool spring evenings, it delivers comfort food satisfaction with minimal washing up.
Ingredients
- 150g smoked bacon, diced
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 500g potatoes, peeled and cubed
- 750ml chicken stock
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 300g sweetcorn kernels, fresh or frozen
- 450g cod fillets, skinless and boneless
- 250ml whole milk
- 150ml double cream
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh chives, chopped
Instructions
In a large pot or Dutch oven over medium heat, cook the diced bacon for 5-6 minutes until crispy. Remove half the bacon and set aside for garnish, leaving the remaining bacon and rendered fat in the pot.
Add butter to the pot along with the onion and celery. Cook for 4-5 minutes until softened. Add garlic and cook for another minute until fragrant.
Add the cubed potatoes, chicken stock, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
Stir in the sweetcorn and milk. Season the cod fillets with salt, pepper, and smoked paprika, then nestle them into the chowder.
Cover and simmer gently for 8-10 minutes until the cod is cooked through and reaches an internal temperature of 63°C, flaking easily with a fork.
Remove the bay leaves. Gently break the cod into large flakes using a wooden spoon. Stir in the double cream and heat through for 2 minutes without boiling.
Taste and adjust seasoning with salt and pepper as needed. Ladle into warm bowls and garnish with reserved crispy bacon and fresh chives. Serve immediately.
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