Source: dLife

A creamy soup with the sharp flavor of smoked cod.

Servings

12 oz smoked cod fillets
1 small onions , finely chopped
1 bay leaves
0.5 tsp black peppercorns (about 4 peppercorns)
3.75 cup lowfat milk
2 tsp cornstarch
2 tsp cold water , cold
7 oz canned sweet yellow corn, drained
1 tbsp chopped parsley
6 piece sliced whole wheat bread (optional)

1 Skin the fish with a sharp knife and put it into a large pan with the onion, bay leaf, black peppercorns, and milk.
2 Bring to boil. Reduce heat and simmer for 12-15 minutes, or until fish is cooked.
3 Use a slotted spoon to lift out the fish and flake it into large chunks. Remove and discard the bay leaf and peppercorns.
4 Blend the cornstarch with water til it forms a smooth paste, and then add to pan. Bring to boil and simmer slightly til thickened.
5 Drain the corn and add to the pan together with the flaked fish and chopped fresh parsley.
6 Reheat the soup until piping hot, but do not boil.
7 Ladle into warm soup bowls and serve with crusty whole-wheat bread.

Make the chowder a day in advance to get the best flavor. Chill in the refrigerator and then reheat gently to prevent fish disintegrating.