Corn Tomato And Fish Chowder Recipes

FISH AND CORN CHOWDER

Steps:

• Heat the stock in small pot over medium heat.
• In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
• While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

CORN, TOMATO AND BASIL CHOWDER

Steps:

• Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
• In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
• Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
• Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.

TOMATO CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

CORN, TOMATO AND FISH CHOWDER

Steps:

• Scrub potatoes and cook in water to cover in covered pot, about 10 minutes, until tender.
• Coarsely chop onion and saute in hot oil in a nonstick skillet.
• Wash, trim and cut tomatoes in half. Squeeze out seeds. Roughly cut tomatoes. When onions begin to soften, stir in tomatoes.
• Wash and chop enough thyme to make 1 tablespoon, and stir it into tomatoes with the cumin.
• Shuck corn and remove kernels from cob with small, sharp knife. Stir into vegetables with wine, and continue to cook.
• Wash fish and cut into large chunks. Arrange in skillet under the vegetables and cook 5 to 7 minutes, depending on thickness of fish.
• When potatoes are cooked, drain and cut into bite-size chunks. Stir them into the skillet. Season with optional salt and with pepper, and serve. The potatoes are good mashed into the juices in the dish.

TOMATO CHOWDER

Steps:

• Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
• Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
• Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
• Add cheese and stir until cheese has melted and sauce is thick.
• Add to vegetables and bring to a boil.
• Add parsley and serve piping hot.

TOMATO CORN CHOWDER

Steps:

• In a large soup pot, heat the oil and sauté the onions with the oregano and thyme over medium heat until browned.
• Add the canned and fresh tomatoes, then the water.
• Lower the heat and simmer 30 minutes, covered, stirring occasionally.
• Mix flour and cream together in a bowl until smooth.
• Stir about a ladle's worth of soup into the cream. Stir in another ladle of soup, and then add the mixture to the soup.
• Simmer on very low heat, adding the corn, parsley, salt and pepper.
• Simmer 15 minutes uncovered and serve.

FISH AND CORN CHOWDER

Steps:

• Rinse the fish and cut into bite-sized chunks. Remove the corn from the freezer to take some of the chill off while preparing the basic chowder. Set both aside.
• Melt 1 T butter in a large stock pot. Saute the onion, celery and garlic until almost translucent. Add the bell peppers and continue to saute until all are soft.
• Add the broth, water, potatoes, and seasonings. Bring to a boil.
• Reduce heat, cover and simmer until the potatoes are tender, about 25 minutes. (If desired, mash some of the potato to additionally thicken the chowder).
• In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.
• Add the fish, corn, and remaining 2 T butter. Bring to a boil, reduce heat and cook, stirring gently, another 5 to 10 minutes until fish is cooked through and chowder is thickened slightly. Remove bay leaf before serving.
• Garnish with fresh parsley or dill. Pass Tabasco at the table.