New England Cod Chowder

with Yukon Potatoes, sweet corn,

yellow peas, white wine, and rich cream.

Prep. Time: 15 minutes
Cook Time: 20 minutes

Total Time: 35 minutes
Servings: 4 servings

Ingredients:

• 1 t. salt, divided
• 1 t. pepper, divided
• 12 oz. (2 fillets) cod
• 5 oz. (2-3) Yukon potato, diced
• ¼ c. (1 stalk) celery, diced
• ¼ c. (1 med. size) shallot, diced 
• 1 t. (1 clove) garlic, minced
• 2 oz. white cooking wine
• 3 c. water
• 4 oz. heavy whipping cream
• 3 oz. corn kernels
• 1 c. Yellow Pea Flakes
• 2 -3 parsley sprigs, minced
• ¼ c. croutons

Directions:

1. In a large pan, heat olive oil. 
2. Pat cod dry, season both sides with salt & pepper.
3. Add cod to the hot pan, sear each side until browned. (2-4 minutes per side) 
4. Transfer cod to a plate and reserve pan. Remove cod gently, it may stick to the pan.
5. In the pan used to cook cod, add 1 t. olive oil. Then add diced potatoes, celery, shallots & minced garlic to hot pan. Cook until tender. (1-2 minutes)
6. Add white wine & water to the pan. Bring to a slow boil, then cover and simmer. (5 minutes)
7. Add heavy whipping cream, corn, Yellow Pea Flakes, ¼ t. salt & ¼ t. pepper to pan. Return to boil and cook until slightly thickened. (2-3 minutes)
8. Divide cod into large pieces.
9. Remove from heat, stir in cod.
10. Garnish with parsley & croutons. 
11. Serve.

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