Fish-Corn Chowder

Fish-Corn Chowder

A bowl of chowder is New England comfort food at its best. Why not mix two of my favorites- fish chowder and corn chowder. It's like combining Rhode Island's fresh ocean seafood with its country farmstands of just-picked corn! This chowder is chunky and thick. I skipped the bacon, preferring my chowder to be pescatarian, but you can add 2-3 crumbled slices of crisped bacon and a half tablespoon of bacon fat.

I lb haddock or cod (fresh or frozen)

About 5 ears of fresh shucked corn (or 2 cans or a package of frozen corn)

1 large vidalia onion, diced

1 qt whole milk

1 small bag of fingerling, baby Yukon, or baby red potatoes (about 2 cups chopped)

1 tsp thyme

1 tsp salt (or more to taste)

4 T butter

Optional: fresh chopped chives or parsley

1. Pan state the fish in oil, both sides, until flaky and cool.

2. Sauté the onion in 1 T of the butter until soft. Add the corn and heat and stir for about 3 minutes.

3. Meanwhile, chop the potatoes into small chowder-size pieces, leaving the skins on. Boil for about 10 minutes and drain. With a fork, lightly mash about half the potatoes. This will thicken the chowder.

4. Melt the 3 T of remaining butter in a soup pot, Add the milk. Flake the fish into the milk. Add the onion, corn, potatoes, thyme, salt, and optional fresh chives or parsley. stir all together.

5. Bring to a boil and simmer for 5 minutes. Let cool. Chowder develops more flavor if you let it sit overnight in the fridge.

6. Serve with crusty bread or oyster crackers.