Scallop-Crusted Cod & Corn Chowder
with Old Bay Roasted Potatoes & Snap Peas
Creamy, cozy, and elegant, this corn chowder sets the stage for tender cod topped with a golden seared scallop crust. Sweet corn and hearty potatoes create a velvety, comforting base, while the seafood adds a delicate richness that feels straight out of a coastal bistro. It’s a warm, satisfying bowl with just the right touch of refinement.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ ounce
Vidalia Onion Paste
12 ounce
Potatoes
4 tablespoon
Crème Fraîche
(Contains: Milk)
4 tablespoon
Cream Cheese
(Contains: Milk)
1 tablespoon
Old Bay Seasoning
8 ounce
Scallops
(Contains: Shellfish)
½ teaspoon
Dried Thyme
10 ounce
Icelandic Cod
(Contains: Fish)
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
4 ounce
Sugar Snap Peas
1 unit
Corn
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
-
Dice potatoes into ½-inch pieces. Trim and remove strings from snap peas; thinly slice crosswise. Trim and slice scallions, separating whites from greens.
- Toss potatoes on a baking sheet (two sheets for 4 servings) with a large drizzle of oil and Old Bay Seasoning; season with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
- Meanwhile, in a medium pot (large pot for 4 servings), heat a drizzle of oil, 1 TBSP butter, scallion whites, and half the thyme over medium-high heat (for 4, use 2 TBSP butter and all the thyme).
- Once butter has melted, stir in flour until mixture forms a paste, 10-20 seconds; season with salt and pepper.
- Slowly add 1 cup water (2 cups for 4 servings) to pot, stirring and scraping to evenly incorporate flour-butter paste. (TIP: Adding all the liquid at once may create lumps!) Stir in corn and its liquid.
-
Bring to a boil, then reduce heat to medium low and simmer until soup has thickened and reduced, 15-20 minutes.
-
Meanwhile, remove small side muscles from scallops* if necessary; pat scallops and cod* dry with paper towels. TIP: To cook separately, heat a drizzle of oil in a large pan over medium-high heat. Season cod; cook until cooked through, 2-4 minutes per side. Transfer cod to a plate. Heat another drizzle of oil in same pan. Season scallops; cook until cooked through, 2-4 minutes per side.
-
Slice each scallop into three coins. Tightly shingle slices onto non-white sides of cod as evenly as possible (to mimic fish scales).
-
Heat a drizzle of oil in a large ovenproof, preferably nonstick, pan over medium-high heat. Season scallop sides of cod with salt and pepper, then carefully add to pan, scallop sides down. Cook, undisturbed, until a deep brown sear forms, 2-3 minutes. (You may need to work in batches.)
-
While scallop crust sears, season cod side with salt and pepper.
-
Very carefully flip fish. Turn off heat; transfer pan to middle rack and roast until cooked through, 2-5 minutes.
-
Once chowder has simmered 15-20 minutes, stir in crème fraîche, cream cheese, and Vidalia onion paste until crème fraîche and cream cheese are completely dissolved.
-
Add roasted potatoes to chowder along with snap peas and garlic powder. Stir to combine; taste and season with salt and pepper if desired.
- Divide chowder between shallow bowls; top with scallop-crusted cod. Garnish with scallion greens and serve.
