Summer Corn & Cod Chowder


I love the idea of a brothy chowder, as I disliked creamy soups even before I started watching fat content. This soup uses mashed potatoes and the starchy juice from corn cobs as thickening agents.

To extract juice from the corn cobs, use a sharp knife to remove the kernels over a bowl. Then drag the knife over the cob and allow the juice to fall into the bowl. If you have extra corn and want to save it for later, put this mixture into a zip-top bag and freeze it. Then dump the bag’s contents into the soup when you’re ready to cook.

This was my first attempt using bok choy as a substitution for onion; the textures are similar. Also, in an attempt to add more seafood to my diet, I threw in some fish at the end of cooking. The cod adds heartiness (and it’s the least expensive seafood out there).

Sweet corn and fresh herbs make this chowder summery, even though the soup base is a typical chicken broth. This soup makes a simple, satisfying meal when served with a toasted slice of multigrain bread.


  • 1 tbsp olive oil
  • 2 small carrots, diced small
  • 1 head baby bok choy, diced small
  • 3 ears fresh corn
  • 1 large Yukon gold potato, peeled and diced
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 cup water
  • 2 tbsp white wine
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp dried dill
  • sea salt
  • 1/2 lb cod fillets, diced
  • handful of fresh parsley
  • handful of fresh basil



  1. In a large pot, heat olive oil over medium heat. Add carrot and cook for 5 minutes. Add bok choy (including leaves) and cook for 3 more minutes.
  2. Use a knife to cut the kernels from the corn cobs into a bowl. Scrape the empty cob to extract juice, and add to the corn.
  3. Add corn, potato, broth, water, wine, bay leaf, thyme, and dill to the pot. Add 10 grinds of sea salt. Bring the mixture to a boil, drop heat to low, and simmer for 25 minutes.
  4. Remove the bay leaf. Use the back of a spoon to mash most of the potatoes against the side of the pot.
  5. Add chopped cod and simmer for 5 to 8 minutes, until cooked through.
  6. Turn off heat an allow soup to sit for 30 minutes for flavors to blend. (If you can’t wait, go ahead and eat—but know that your leftovers will be more flavorful.)
  7. Reheat soup. Taste and add more salt if needed. Ladle into bowls and top with chopped parsley and basil.

Serves 4. Adapted from


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