Cod with Grilled Corn Chowder


  • 4 oz center cut bacon
  • 2 cups thinly sliced leeks, washed*
  • 1 cup celery (with leaves) diced
  • 1/2 teaspoon salt
  • Fresh cracked pepper
  • 1 teaspoon dried thyme leaves or 3 teaspoons fresh chopped
  • 1 large or 2 small bay leaves
  • 2-15 oz cans seafood stock (found in soup aisle)
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • 4 cups (about 2 lbs) red potatoes, skins washed, not peeled and cut into 1/2 inch dice
  • 1 lb fresh cod, cut into bite size pieces
  • 3 large ears corn, grilled until lightly charred and kernels cut off cob
  • 1/4 cup chopped Italian parsley or minced chives

This appetizing chowder just screams ‘summer’! Grilled corn and bacon mixed with Andre Prost Coconut Milk make a creamy and smoky flavored chowder that can’t be beat. It’s a great dairy-free alternative to heavy cream laden chowders and it’s even better the next day! Grill extra corn to have on hand, just for this wonderful entrée.


  • 15 minutes to assemble
  • 25-30 minutes to cook
  • Total time: 40-45 minutes


  • 11 cups Serves: 5-6


  1. Fry bacon in a Dutch oven or soup pot until crisp. Remove from pot and drain on paper towels. Crumble when cool and set aside.
  2. Drain all but 3 tablespoons of bacon grease out of pot. Add leeks, celery, salt and fresh pepper to taste. Sauté until vegetables are wilted. Sprinkle with thyme and add bay leaf. Cook, stirring for 1-2 minutes. Add stock, Coconut Milk and red potatoes. Bring to a boil and turn down to an active simmer, stirring occasionally.
  3. When potatoes are almost cooked through (about 10-15 minutes) add cod, corn and reserved bacon. Cook an additional 5 minutes or until cod is just cooked through. Garnish with parsley and/or minced chives.

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