Cod Chowder
| Ingredients |
- 4 slices bacon, chopped - 4 Tbsp. Shedd's Spread Country Crock® Spread - 1 large onion, chopped - 1 rib celery, chopped - 3 Tbsp. all-purpose flour - 1 bottle (8 oz.) clam juice - 3 cups milk - 1 lb. potatoes, peeled and diced - 1 can (15 oz.) whole kernel corn, drained - 1-1/2 lbs. cod fillets, cut into bite-size pieces - 1 Tbsp. finely chopped fresh parsley - 1 tsp. salt - 1/2 cup heavy or whipping cream |
Directions
In 4-quart saucepot, cook bacon until crisp; remove and crumble. Reserve 1 tablespoon drippings.
In same saucepot, melt Shedd's Spread Country Crock® Spread with reserved drippings over medium heat and cook onion and celery, stirring occasionally, 5 minutes or until tender. Stir in flour and cook, stirring frequently, 3 minutes or until flour is lightly browned. Stir in clam juice, milk and potatoes. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 20 minutes or until potatoes are almost tender. Stir in corn and cod. Simmer 10 minutes or until cod flakes with a fork. Stir in parsley and salt. Just before serving, stir in cream. Serve, if desired, in 6 (6-in.) round hollow bread bowls and garnish with bacon.
Nutrition Information per serving
Calories 440, Calories From Fat 170, Saturated Fat 8g, Trans Fat 1g, Total Fat 19g, Cholesterol 95mg, Sodium 950mg, Total Carbohydrates 35g, Sugars 12g, Dietary Fiber 3g, Protein 30g, Vitamin A 20%, Vitamin C 35%, Calcium 20%, Iron 10%
Preparation Time 15 Minute(s)
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