---
title: Scallop-Crusted Cod & Corn Chowder
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/scallop-crusted-cod-and-corn-chowder-68dbe5c990f853057639a285
prep time: 20 minutes
cook time: 25 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Milk
  - Shellfish
  - Fish
  - Wheat
tags: []
rating: 4.5
rating_count: 94
source_chef: Recipe Development Team
nutrition:
  calories: 780
  protein: 49
  fat: 33
  saturated fat: 13
  carbohydrates: 70
  sugar: 17
  fiber: 8
  cholesterol: 145
  sodium: 1990
  potassium: 2040
  calcium: 150
  iron: 4.2
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/scallop-crusted-cod-corn-chowder.avif"
---
Adjust racks to top and middle positions and preheat oven to 425 degrees. #baking sheet{} Wash and dry produce. Dice @potatoes{24%ounce}(into ½-inch pieces). Trim and remove strings from @sugar snap peas{8%ounce}; thinly slice crosswise. Trim and slice @scallions{4%unit}, separating whites from greens.

Toss potatoes on baking sheet with @cooking oil{4%tsp}, @Old Bay Seasoning{1%tbsp}, and a pinch of salt and pepper. Roast on top rack until golden and crisp, ~{20%minutes}.

Meanwhile, make chowder base: In a #medium pot{}, melt @butter{2%tbsp} over medium heat. Add scallion whites and cook until soft, ~{1%minutes}. Stir in @flour{2%tbsp} and @dried thyme{1%tsp}; cook ~{1%minute}. Whisk in @corn{2%unit} (corn removed from cob) and 4 cups water; bring to a boil.

Remove small side muscles from @scallops{16%ounce} if necessary; pat scallops and @Icelandic cod{20%ounce} dry with paper towels. Slice each scallop into three coins. Tightly shingle slices onto non-white sides of cod as evenly as possible (to mimic fish scales).

Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Season scallop sides of cod with @salt{1%tsp} and @black pepper{1%tsp}, then carefully add to pan, scallop sides down. Cook, undisturbed, until a deep brown sear forms ~{2%minutes} to ~{3%minutes}. While scallop crust sears, season cod side with salt and pepper. Very carefully flip fish. Turn off heat; transfer pan to middle rack and roast until cooked through ~{2%minutes} to ~{5%minutes}.

Once chowder has simmered 15-20 minutes, stir in @crème fraîche{8%tbsp}, @cream cheese{8%tbsp}, and @Vidalia onion paste{1%ounce} until completely dissolved. Add roasted potatoes to chowder along with snap peas and @garlic powder{2%tsp}. Stir to combine; taste and season with salt and pepper if desired.

Divide chowder between bowls. Slice fish and place on top; garnish with scallion greens and serve.