Potato, Corn and Cod Chowder
From Quick & Kosher Meals in Minutes
1 tablespoon canola oil
1 medium onion, finely chopped
1 pound red-skinned potatoes, scrubbed and cut into bite sized pieces
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 (32 oz) box Manischewitz All Natural Vegetable Broth (I used Imagine Organic instead)
1 teaspoon dried thyme leaves
2 cups heavy cream
1 (16 oz) bag frozen corn, not thawed
1 pound cod fillet, cut into 1-inch chunks
In an 8-quart stockpot, heat oil over medium heat. Add onions and cook for 5 minutes. Stir in potatoes and season with salt and pepper. Cook for 5 minutes more. Add broth and thyme; mix well. Cover and bring to a boil. REduce heat and simmer for 10 minutes. Stir in cream and corn.
Transfer about one-third of the soup to a mixing bowl and puree; return to stockpot. (I skipped this step and used an immersion blender right in the pot to blend for a few seconds until it was partially pureed). Add cod without mixing. Cover and cook for about 7 minutes or until the cod is opaque and flakey. Adjust seasoning, if needed. (My addition: If desired add a small sprinkle of cayenne).
Serve hot with homemade biscuits.