Photo: Maya Visnyei
Healthy and hearty, make this soup for older kids and babies alike. Poached fish stays really moist, making it easy to turn into baby food.
2 tbsp unsalted butter
1 cup chopped onion
1 cup chopped celery, (reserve leaves)
2 cups fresh or defrosted frozen corn kernel
2 tsp chopped garlic
2 tsp chopped thyme
4 cups sodium-free chicken broth
1 bay leaf
2 cups diced Yukon Gold potatoes
1 lb. cod fillets, (boneless, skinless)
1 cup 35% cream
1/2 tsp salt
1/4 tsp black pepper
Melt butter in a large pot on medium heat. Add onion and celery and sauté for 4 min or until softened. Turn heat to medium-high, add corn, garlic and thyme and sauté for 3 min or until vegetables are lightly golden. Add stock, bay leaf and potatoes and bring to a boil.
Turn heat to medium-low and simmer for 5 min or until potatoes are still firm in the centre when pierced with a fork. Add cod and cream and cook gently for 5 min longer or until potatoes and fish are cooked through.Break fish into chunks.
Calories 641, Protein 35g, Carbohydrates 48g, Fat 36g, Fibre 5g, Sodium 631mg.
Cod is a favourite fish for chowders, but halibut, haddock and even tilapia can be used, too.
Originally published in the Today's Parent May 2014 issue.
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