A delightful and creamy chowder featuring tender cod and fresh vegetables, perfect for a cozy meal for two.
Melt the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion, celery, carrot, and sliced mushrooms to the saucepan and sauté until softened.
Stir occasionally to prevent the vegetables from sticking to the pan.
Add the diced potato and water to the saucepan, cover, and cook until the potatoes are tender.
Cut the potatoes into small, even pieces for quicker cooking.
Pour in the milk and add the corn kernels, salt, and pepper. Bring to a gentle boil.
Stir frequently to prevent the milk from scalding.
Reduce the heat to a simmer, add the cod, and cook until the fish flakes easily with a fork.
Avoid overcooking the fish to maintain its tender texture.
Serve the chowder hot, garnished with fresh herbs if desired.
Chopped parsley or dill makes a lovely garnish.
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