Total Time:
45mins
Prep:
15mins
Cook:
30mins
Skill Level:
Easy
Ingredients
- 1 Tbsp. canola or olive oil
- 1 Tbsp. butter
- 1 onion, finely chopped
- 1 small red, yellow or orange pepper, seeded and chopped
- 1 celery stalk, diced
- 3 Tbsp. flour
- 3 cups chicken stock
- 1 cup half & half or 2% milk
- 2 thin-skinned potatoes, scrubbed and diced (don’t bother peeling them)
- 1 frozen, fresh or canned corn kernels
- 1 lb. fresh cod
- ¼ cup chopped curly or Italian parsley (optional)
- salt and pepper, to taste
How to Make It
In a large pot or Dutch oven, heat the oil and butter over medium heat. Once the foam has subsided, add the onion and cook for about 5 minutes, until soft. Add the red pepper and celery and cook for a few more minutes, until they soften as well. Add the flour and stir to coat, then add the stock and cream and bring to a simmer, stirring often, until thickened and smooth.
Stir in the potatoes and corn, bring back to a simmer and cook for 15 minutes, or until the potatoes are just tender. Add the cod—it should cook through in a few minutes. Stir in the parsley (if you’re using it), and season with salt and pepper.
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