Ingredients for Summer Corn and Cod Chowder

• 3 slices centre-cut bacon, halved crosswise

• 8 spring onions, thinly sliced, whites and greens separated

• 1 1/2 teaspoons finely chopped garlic

• 2 tablespoons plain flour

• 2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice

• 475ml 2 percent milk

• 475ml reduced-sodium chicken broth

• 2 teaspoons finely chopped fresh thyme

• 3/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 350g cod, skin removed, chopped

• 600ml cups fresh or frozen corn kernels

• 60ml fat-free half-and-half

In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté spring onion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 spring onion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining spring onion greens and bacon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.