Corn And Cod Chowder

• 2 tablespoons unsalted butter
• 2 scallions, thinly sliced, white and green parts separated Large pinch saffron
• 4 cups low-sodium chicken broth, warmed
• 2 russet potatoes, cut into
• 1/2-inch pieces Kosher salt and black pepper
• 1 1/2 pound piece boneless, skinless cod
• 2 cups frozen corn, thawed
• 1 cup half-and-half

1. Melt the butter in a large pot over medium-high heat. Add the scallion whites and saffron. Cook, stirring, until softened, 1 to 2 minutes. Add the broth, potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil. Reduce heat and simmer until the potatoes are tender, 8 to 10 minutes.
2. Add the cod, corn, and half-and-half. Cover and bring to a simmer. (The fish will cook through as the soup returns to a simmer.)
3. Serve topped with the scallion greens

unsalted butter, scallions, lowsodium, russet potatoes, salt, cod, frozen corn

Taken from www.epicurious.com/recipes/member/views/corn-and-cod-chowder-53057451 (may not work)