Cod and corn. These two c’s make a chowder-licious soup.

Lately, I have been on a kick to try new recipes. Maybe it’s because the mornings are slightly cooler and the sky is been a little grayer (here on the East coast). Maybe it’s because I’m bored with my mental cookbook. Whatever the reason, my family is embracing the break from our standard go-to recipes.

I first saw this recipefor Cod and Corn Chowder with Saffron and Scallions when a weight loss client told me had made this soup. Then, I saw the recipe againin the September issue of Real Simple (yes, the very same issue that I mentioned last week). I took that as a sign that I needed to make this recipe.

I bought the cod specifically for this recipe, but I forgot the saffron. So, I used a dash of turmeric instead, and I only used about half of the butter and half of the half-and-half to lower the calories. I served with homemade whole wheat breadsticks. As promised, the soup took about 20 minutes to make and was delicious!

TELL US: What are your favorite seafood soups? We’d love to hear from you!

Posted by Rima Kleiner, MS, RD