Cut ciabatta into 1/2" cubes.

Mince garlic.

Stem and mince parsley.

Peel and cut potatoes into 1" dice.

Trim ends off celery and cut into 1/4" dice.

Peel and cut shallot into 1/4" dice.

Pat cod dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Add cubed ciabatta, half the garlic (reserve remaining for chowder), and 1 Tbsp. olive oil to prepared baking sheet. Toss to coat.

Spread into a single layer. Bake in hot oven until golden brown and crunchy, 7-10 minutes.

Sprinkle baked croutons with half the parsley (reserve remaining for garnish) and set aside.

While croutons bake, cook cod.

Place a large non-stick pan over medium-high heat.

Add 2 tsp. olive oil and cod to hot pan. Cook until browned and cod reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side.

Transfer cod to a plate. Rest 5 minutes, then break cod into large pieces.

Reserve pan; no need to wipe clean.

Return pan used to sear cod to medium heat with 1 Tbsp. olive oil. Add potatoes, celery, shallot, and remaining garlic to hot pan and cook until aromatic, 1 minute.

Add white wine and 2 cups water, increase heat to medium-high, and bring to a low boil. Cover and cook 5 minutes.

Remove cover and cook until potatoes are tender, 5-7 minutes.

Add cream, corn, 1/4 tsp. salt, and 1/4 tsp. pepper to pan. Return to a boil and cook until slightly thickened, 2-3 minutes.

Remove from burner and stir in cod.

Plate dish as pictured on front of card, garnishing with croutons and remaining parsley. Bon appétit!