Cod and Corn Chowder With Saffron and Scallions

cod-corn-chowder-saffron
Photo by Charles Masters
Cod and Corn Chowder With Saffron and Scallions 3.9 13 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 429 calories
    • Fat 15 g (9 g saturated fat)
    • Cholesterol 107 mg
    • Sodium 789 mg
    • Protein 37 g
    • Carbohydrate 38 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 102 mg

Melt the butter in a large pot over medium-high heat. Add the scallion whites and saffron. Cook, stirring, until softened, 1 to 2 minutes. Add the broth, potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil. Reduce heat and simmer until the potatoes are tender, 8 to 10 minutes.

Add the cod, corn, and half-and-half. Cover and bring to a simmer. (The fish will cook through as the soup returns to a simmer.)

Serve topped with the scallion greens.

Ingredients

  1. Check 2 tablespoons unsalted butter
  2. Check 2 scallions, thinly sliced, white and green parts separated
  3. Check Large pinch saffron
  4. Check 4 cups low-sodium chicken broth, warmed
  5. Check 2 russet potatoes, cut into 
 1/2-inch pieces
  6. Check Kosher salt and black pepper
  7. Check 1 1 1/2-pound piece boneless, skinless cod
  8. Check 2 cups frozen corn, thawed
  9. Check 1 cup half-and-half

Directions

  1. Melt the butter in a large pot over medium-high heat. Add the scallion whites and saffron. Cook, stirring, until softened, 1 to 2 minutes. Add the broth, potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil. Reduce heat and simmer until the potatoes are tender, 8 to 10 minutes.
  2. Add the cod, corn, and half-and-half. Cover and bring to a simmer. (The fish will cook through as the soup returns to a simmer.)
  3. Serve topped with the scallion greens.