Fish And Corn Chowder Recipes

FISH CHOWDER SOUP

Steps:

• Melt butter in a large pot over medium heat.
• Add garlic and onion, cook for 5 minutes until translucent but not golden.
• Add carrots and stir through.
• Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
• Add flour and stir for 30 seconds - it will become sludgy!
• Slow pour in broth while stirring to dissolve paste, then stir in milk.
• Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
• Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
• Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
• Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
• Serve, garnished with green onions and crusty bread on the side for dunking!

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.

FISH, POTATO AND CORN CHOWDER

Steps:

• In a large Dutch oven or stockpot over medium-high heat, cook bacon pieces until crisp.. Remove bacon from pan, placing on paper towel to cool. Keep bacon fat in pot; you should have about 3 tablespoons.. Add onions and diced potatoes, sauteing 5 minutes or until onion is tender. Stir frequently.. Add flour and stir constantly, about 1 minute. Stir in broth/juices, reduce heat to low, cover and simmer 10 minutes, or until potatoes are fork-tender. Stir in milk, thyme, pepper and salt, increase heat to medium-high, and stirring constantly, bring to a simmer (do not boil).. Add corn and fish, and cook just until fish is opaque and flakes easily with fork, about 3 to 4 minutes. Stir in cooked bacon just before serving. Serve hot.

SUMMER CORN AND COD CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.