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Cod and Corn Chowder – A Taste of the Coast

Published On 26 September, 2011 | kosher, soup

Growing up in England, fish was served in one of two ways – succulent cod fillets in a warm, crispy beer batter, wrapped in newspaper with a side of crispy chips (fries) and mushy peas.  The second was gefilte-fish re-heated on a Friday night with watery beet-horseradish sauce.  Needless to say, I am not much of a fish eater, and I am certainly a stranger to sea-food.  Cod has become a favorite but I was looking to push the boundaries on batter cod, cod tenders and poached cod.  I found a way!

When I think of sea-food, my mind drifts to the shores of Cape Cod that I would love to visit, or memories of the week my wife and I spent driving up the Pacific Coast Highway last January.  Although our diet was consisted of food made on a George Forman Grill or in a Rice Cooker, as we sat in our private jacuzzi on the deck of The Inn at Morro Bay and watched the sun set, a bowl of seafood chowder would have completed the picture.

Last week, I created this dish while my wife was out of town, and as soon as I tasted it, I knew I'd be making it again sooner rather than later so that she can taste it too.  There are some dishes best shared with the ones you love.

For your very own taste of the coast, you can find everything you need for this Corn and Cod Chowder in Trader Joe's.  That means one stop, at one store, then you're home for dinner.  Here's your grocery list:

  • 1 and a half onions
  • 5 springs of fresh thyme
  • 2 bay leaves
  • 5 cloves garlic
  • 1 lb bag of frozen corn
  • 1 – 2 lbs cod (look for the cod chunks in Trader Joes)
  • 2 cans of diced tomato
  • 8oz can of tomato sauce
  • 1 cup coconut milk
  • Seafood seasoning
  • Juice of one Lemon
  • Trader Joe's Lemon Pepper Pappardelle Pasta
  • Your favorite Chardonnay

Coat the bottom of a pot (or dutch oven) with a teaspoon of olive oil.  While your oil is heating, dice your onion and garlic.  Add to the pan and while browning the onions and garlic, dice your cod and sprinkle with seafood seasoning.  Set the fish aside for the moment.

Add your corn to the sautéed onions clip the leaves from the sprigs of thyme.  Add two bay leaves, parsley and allow the ingredients to cook for another three minutes.  Add 2 cans of diced tomato, small can of tomato sauce and half a cup of water.  Stir and cover.  Bring to a gentle boil.

Once the chowder starts has reached a light boil, add the cod and 1 cup of coconut milk.  Cook for ten minutes and once the fish is cooked, salt to taste.  Add a little more seafood seasoning and let the chowder continue on a low light.  Eight to ten minutes before serving, add the Trader Joe's Lemon Pepper Pappardelle Pasta and squeeze the juice of one lemon.

Invite friends and family over, set the table and choose your favorite dinner music.  Pour a glass of Baron Herzog Chardonnay for the perfect compliment and close your eyes to taste the coast.

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