Fish Chowder With Potatoes Squash And Corn 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.

COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES

Steps:

• Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
• Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
• Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish 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.

POTATO FISH CHOWDER

Steps:

• Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
• Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
• Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
• Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

SEAFOOD CHOWDER WITH SQUASH

Steps:

• Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.
• Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.
• Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.
• Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.
• Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.
• Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes. Add the radishes, shrimp, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder-add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.

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.

FISH CHOWDER WITH POTATOES, SQUASH, AND CORN

Steps:

• In a large saucepan, melt butter over medium heat. Add onion, corncobs, and oregano. Cook until onions are translucent. Add 6 cups water, salt, pepper, and bay leaf. Bring to a simmer, add potatoes, and cook, covered, until potatoes are tender, about 20 minutes.
• Discard cobs. Remove half the potatoes, and puree with 1 cup of the cooking liquid until smooth. Return puree to pan, and stir well.
• Raise heat to medium. Add corn and remaining vegetables; cook until tender, about 5 minutes. Add fish; cook 5 minutes more, until fish is done. Stir in milk; adjust seasonings. Garnish with oregano sprigs.