Cod and Corn Chowder

Servings: 4-6

Ingredients:

• 1½ tablespoons unsalted butter
• ½ medium-sized yellow onion, chopped
• 2 scallions, thinly sliced, white and green parts separated
• 4 cups low-sodium chicken broth or vegetable broth
• 2 cups potatoes, washed well and diced (keep peel on)
• 1½ pounds cod, cut into 1-inch pieces
• 2 cups frozen sweet corn, thawed
• ½ cup half-and-half
• ½ cup skim milk
• Dash of turmeric
• ¼ teaspoon red pepper flakes
• Salt and ground black pepper, to taste

1. In a large Dutch oven or pot, melt butter over medium-high heat.
2. Add onions and scallion whites. Sauté until softened, about 2 minutes.
3. Add broth, potatoes and cod. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 to 10 minutes.
4. Add corn, half-and-half, skim milk, red pepper flakes and turmeric. Cover and bring to a light simmer.
5. Add salt and pepper, as desired. Garnish with scallion greens.