Cod and Corn Chowder With Saffron and Scallions

From McGough's Recipes
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Total Time Yield
20 Min 4


  • 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 1/2-pound piece boneless, skinless cod
  • 2 cups frozen corn, thawed
  • 1 cup half-and-half


  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.

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