Corn And Cod Chowder

Name: Corn And Cod Chowder
Ingredients: 2 tablespoons unsalted butter; 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 1/2 pound piece boneless, skinless cod; 2 cups frozen corn, thawed; 1 cup half-and-half

8 ingredients

3 steps

Ingredients

2 tablespoons unsalted butter
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 1/2 pound piece boneless, skinless cod
2 cups frozen corn, thawed
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