We found this Corn and Cod Chowder recipe, and it was delicious. We used organic milk products, but I still ended up feeling miserable (bloated, heavy) after consuming dairy. I learned a few years ago that I’m lactose, casein, and whey intolerant. So we made adjustments by replacing the dairy products with plant-based milk. As always, we use organic ingredients with almost everything especially the potatoes (on the EWG dirty dozen), broth and bacon. If you are gluten-intolerant, you can use GF flour as well. This recipe is especially delicious when corn is in season.
Ingredients
3 slices organic bacon, halved
8 scallions or green onions, thinly sliced, whites and greens separated
1 1/2 teaspoons finely chopped garlic
2 tablespoons all-purpose flour or gluten-free flour
2 medium Yukon gold potatoes, diced into 1/2-inch pieces
2 cups almond milk (or 2 percent milk)
2 cups low-sodium vegetable or chicken broth
2 teaspoons finely chopped fresh thyme
1/2 teaspoon kosher or Himalayan salt
1/4 teaspoon ground black pepper
3/4 pound cod, skin removed, chopped
2 1/2 cups fresh or frozen corn kernels
1/4 cup plant-based half & half Califia Farms Better Half unsweetened
Directions
In a large saucepan, cook bacon over medium heat until crisp, about 5-6 minutes. Transfer to a paper towel-lined plate; crumble. In the same pan, sauté scallions or green onion whites for 2 minutes. Add garlic; sauté for 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt, and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.
If you have enjoyed this corn and cod chowder, leave a comment below.
