Salt Cod and Corn Chowder

Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient in the Mediterranean. Serve this creamy stew with oyster crackers, if you like.

• 8 oz. dried salt cod
• 1 tsp. olive oil
• 2 oz. salt pork, cut into small dice (about 1/2 cup)
• 1 small yellow onion, cut into small dice (about 1 cup)
• 1 medium stalk celery, cut into small dice (about 1/2 cup)
• Kosher salt
• 2 medium red potatoes, cut into small dice (about 2 cups)
• 1-1/2 cups fresh corn kernels (from 3 ears)
• Two 8-fl.-oz. bottles clam juice
• 2 sprigs fresh thyme
• 1 bay leaf, preferably fresh
• 1 cup heavy cream
• 3/4 cup whole milk
• Freshly ground black pepper

One day ahead, rinse the salt cod, put it in a large bowl, and cover with cold water. Cover with plastic and refrigerate for 24 hours, changing the water several times.


In a 4-quart saucepan, bring 6 cups of water to a boil over high heat. Add the soaked cod, and simmer gently over low heat until it flakes easily with a fork, 10 to 20 minutes, depending on thickness. Drain and cool. Remove and discard the skin, bones, and any spongy ends. Shred the cod into pieces.


In a 6-quart Dutch oven, heat the oil over medium heat. Add the salt pork and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion, celery, and a pinch of salt to the pot and cook until the vegetables are tender, 3 to 4 minutes. Stir in the potatoes and corn. Add 2 cups water, the clam juice, thyme, and bay leaf. Adjust the heat as necessary to reach a simmer and cook until the potatoes are just tender, 10 to 12 minutes. Stir in the salt cod, salt pork, heavy cream, and milk. Heat to a gentle simmer, but don’t boil. Remove the bay leaf and thyme sprig, and season to taste with salt and pepper before serving.