Creamy Cod Chowder
Recipe submitted by: Dustbunny
Yields 4 servings
12 oz smoked cod fillets
1 onion-small (finely chopped)
1 bay leaf
4 black peppercorns
3 3/4 cups skim milk
2 tsp cornstarch
7 oz corn kernels (canned)
1 tbsp fresh parsley (chopped)
Skin the fish with a knife and put into a large saucepan with the onion, bay
leaf and peppercorns. Pour milk over the fish. Bring to a boil. Reduce the heat and ;simmer very gently for 12-15 minutes, or until the fish is just cooked. Do not overcook. Using a slotted spoon, lift out the fish and flake into large chunks. Remove the bay leaf and peppercorns and discard. Blend the cornstarch with 2 tsp cold water and add to the saucepan. Bring to a boil and simmer for 1 minute or until slightly thickened. Drain the corn kernels and add to the saucepan together with the flaked fish and parsley.
Reheat the soup until piping hot, but do not boil. Ladle into four or six bowls and serve immediately.