This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
PlayingSmoky "Chowda" with Fire-Roasted Corn
Smoky "Chowda" with Fire-Roasted Corn
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Ingredients
1 tablespoon canola oil
1/3 pound smoky bacon, chopped
2 to 3 ribs celery with leafy tops, finely chopped
1 large onion, finely chopped
3 to 4 cloves garlic, chopped
1 starchy potato, peeled and diced
1 large fresh bay leaf
2 tablespoons fresh thyme, chopped
1/2 teaspoon cayenne pepper
1 teaspoon dry mustard
Salt and pepper
3 tablespoons flour
1 quart chicken stock
3 cups whole milk or half-n-half
1 bag, about 3 cups, frozen fire-roasted corn kernels or when in season, 3 ears grilled corn on the cob, scraped
1 pound skinless black cod or any sustainable white fish, cut into bite-sized chunks
Chopped chives and parsley, for garnish
Oyster crackers and Tabasco sauce, to serve
Yield
Serves: 4 servings
Preparation
Heat a soup pot over medium-high heat with a turn of the pan of canola oil. Add bacon and crisp for 2-3 minutes. Add celery, onions, garlic, potato, bay leaf, thyme, cayenne, dry mustard, salt and pepper. Cook partially covered to soften, 7-8 minutes.
Stir in flour and cook 1-2 minutes. Add stock and milk, and simmer to thicken. Add corn and bring to a bubble. Add fish and cook through, 3-4 minutes more. Adjust seasoning and serve topped with chives and parsley, with oyster crackers on the side and Tabasco for passing at table.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.