2 scallions, thinly sliced, white and green parts separated
Large pinch saffron
4 cups low-sodium chicken broth, warmed
2 russet potatoes, cut into 1/2-inch pieces
Kosher salt and black pepper
1 1 1/2-pound piece boneless, skinless cod
2 cups frozen corn, thawed
1 cup half-and-half
Fat 15g (9 g saturated fat)
How to Make It
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.
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