Creamy Cod and Corn Chowder

1. 1

   In a soup pot over medium heat, cook the bacon until crisp and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot.

2. 2

   Cook and stir the onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in the garlic and seafood seasoning. Continue to cook and stir for 2 more minutes.

3. 3

   Pour in the chicken broth and stir in the potatoes and corn; add water if needed to cover the vegetables. Bring to a boil, then reduce the heat to low; simmer until the potatoes are tender, about 15 minutes.

4. 4

   Stir in the milk and butter until the butter melts; mix in the reserved bacon. Bring the soup just to a boil, then stir in the cod and parsley; cook, stirring occasionally, until the fish flakes easily, 5 to 8 minutes.

• Calories 680.25 kcal High
• Protein 45.22 g Good Source
• Carbs 44.65 g Moderate
• Total Fat 36.44 g High
• Saturated Fat 15.8 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 86.34 mg High
• Sodium 1652.1 mg High
• Fiber 4.57 g Moderate
• Sugar 9.36 g Moderate
• Added Sugar 0.83 g Low Source
• Calcium 102.61 mg Low Source
• Iron 1.77 mg Low Source
• Potassium 890.35 mg Moderate
• Vitamin A 61.23 mcg_rae Low Source
• Vitamin C 46.99 mg Good Source
• Vitamin D 0.83 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅