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Thursday, November 10, 2011

Dinner Tonight: Sweet Corn and Cod Chowder

Today marked the first day of snow, actually for the record- the first day of snow flurries! To me, it's all the same. Cold is cold is cold is cold. Whether it's snowing or just plain blustery, I need something to keep my mind off the winter blues. My main go-to for nipping the winter blues in the bud has often been to come home, light a few candles, play some Tori Amos and start chopping! Soups tend to do the trick for a few reasons, one being that they perfume the entire house with scents of warm home cooking, secondly they warm and soothe a sore throat and third, they are damn tasty when slow cooked. Tonight I made a delicious chowder with sweet corn and cod. Chowders for those of you who may not know, are any seafood or vegetable soup which contain milk or cream. Chowders are often thought of as being thick, but this is not always the case as shown in my recipe. Enjoy the recipe and stay warm this winter ;)

"Breaking the Winter Blues" Chowder  
(serves 8)
5 baby red potatoes, diced 
2 bay leaves
3 tbsp olive oil 
2 cups diced celery 
1 cup chopped carrot
1 whole onion, chopped
4 cloves garlic, minced
1 tbsp thyme
Pinch salt, pepper and sweet paprika or old bay seasoning 
3 pieces smoked bacon, diced 
2 cans low-sodium chicken broth 
1 cup milk
1 can sweet corn 
1 can creamed corn 
2 cups diced cod, or any white fish
Garnish- white cheddar cheese and sour cream

Start by boiling diced potatoes until tender and set aside. In large pot, heat olive oil under medium high heat. Add celery, onion, carrot, garlic and spices to pot and cook 5 minutes. Add diced bacon and cook until lightly browned. Then, stir in chicken broth and potatoes, bringing to a boil. After sauce boils, add milk, corn, creamed corn and cod and simmer on low for 10 minutes. After fish cooks, remove heat and serve with garnishes if you like!

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