Seafood Corn Chowder

Step 1

Strip the corn cobs of their kernels and set kernels aside. Cut cobs in half so they fit into your pot.To the pot add the corn cobs, the onion, parsley, peppercorns, and 8 cups water. Bring to a boil and then reduce heat and simmer 2 hours (add more water if neede - it should cover the cobs for the full 2 hours)

Step 2

In a dutch oven or heavy pot, melt butter over medium-high heat and then saute the onions for about 5 minutes. Add peppers and cook together with onions another 5 minutes until vegetables are soft and caramelized.

Step 3

Add potatoes and corn stock to the caramelized vegetables. If you didn’t make the corn stock add 8 cups of fish stock, water or vegetable stock. Add all the spices and herbs and stir together.Cook over medium-high for 10 minutes

Step 4

Add the cut-up cod to the pot and cook 3 minutesAdd the corn kernels you set aside earlier, along with the cream and cook about 5 minutes (covered)

Step 5

Serve with rustic bread or crackers.