Fish Chowder with Potatoes, Squash, and Corn


Simmering the corncobs in the broth intensifies the flavor of this light chowder.


  • 1 tablespoon unsalted butter

  • ½ large yellow onion, finely chopped (about 1 cup)

  • 2 ears corn, kernels cut off, cobs and kernels reserved

  • 1 tablespoon chopped fresh oregano, plus sprigs for garnish

  • Salt and freshly ground black pepper

  • 1 bay leaf

  • 1 ¾ pounds small red potatoes, quartered

  • 2 ounces small yellow squash, sliced ¼ inch thick

  • 2 ounces small green squash, sliced ¼ inch thick

  • ½ red pepper, cut into ½-inch dice

  • 1 ½ pounds firm white-fleshed fish fillets, such as red snapper or monkfish, cut into 1 ¼-inch pieces

  • ½ cup milk


  1. In a large saucepan, melt butter over medium heat. Add onion, corncobs, and oregano. Cook until onions are translucent. Add 6 cups water, salt, pepper, and bay leaf. Bring to a simmer, add potatoes, and cook, covered, until potatoes are tender, about 20 minutes.

  2. Discard cobs. Remove half the potatoes, and puree with 1 cup of the cooking liquid until smooth. Return puree to pan, and stir well.

  3. Raise heat to medium. Add corn and remaining vegetables; cook until tender, about 5 minutes. Add fish; cook 5 minutes more, until fish is done. Stir in milk; adjust seasonings. Garnish with oregano sprigs.

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