Wednesday, May 4, 2016

Corn and Cod Chowder

3 slices bacon
6 scallions, thinly sliced removing whites
1 tbslp. Fresh chopped garlic
2 tblsp. Flour
2 full on gold potatoes, or red work well too
2 cups soy milk or almond
2 cups reduced sodium chicken stock
1 tblsp. Fresh chopped thyme
8 oz. Cod skinned and cut into cubes
2 cups fresh or frozen corn kernels
1/4 cup fat free half and half

In large saucepan, cook bacon over medium heat until crisp, about 6 min. Transfer to paper towl to cool. Once cool crumble. In same pan, sautee scallions for 2 min. Add garlic, cook for 1 min. Add flour stirring and cook anther 2 minutes. Stir in potatoes, milk, broth, thyme, and punch of salt. Bring to boil. Reduce heat to medium-low and summer 10 min. Stir in fish, corn, and bacon. Summer another 5 min. Add half and half and simmer another 10 min. Remove from heat and cool to room temp. Ladel into your serving bowls and Enjoy!

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