Fish And Corn Chowder Food

CHUNKY FISH CHOWDER

Steps:

• Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
• Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

SMOKY HADDOCK CORN CHOWDER

Steps:

• Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
• For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
• Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
• Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
• Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
• Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
• Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
• Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
• For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
• Have a taste - you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
• Give the chowder a good stir, then put the lid back on.
• For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
• Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
• Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
• To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
• Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
• Pour the slushie into a large jug, top up with soda water and stir again right before serving.
• Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot - it's up to you. I like to roughly mash one side of it, then mix it through.
• To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.

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!

SWEETCORN & SMOKED HADDOCK CHOWDER

Steps:

• Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
• Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

NEW ENGLAND FISH CHOWDER

Steps:

• Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
• Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
• Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
• Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
• When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
• Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
• Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
• Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
• Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
• Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

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.

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.

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.

LEEKY-FISH CHOWDER

Steps:

• Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
• Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
• Add minced garlic.
• Pour in the stock and bring to a boil.
• Add the diced potatoes and let them cook in the boiling stock.
• Add milk and stir.
• Add fish.
• Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
• Drain and add the can of corn.
• Add flour to thicken, if desired.
• Add salt and pepper.
• Enjoy!

THICK AND CREAMY SEAFOOD CHOWDER

Steps:

• Cook the vegetables: Melt butter in a heavy-bottomed, large pot or Dutch oven over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes. Add enough water to the pot to just cover the vegetables with water. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes (depending on the size of the dice). Remove from heat.
• Poaching Liquid: In a second pot, heat the 4 cups of water with a bay leaf and the 1/4 onion until just before boiling. Maintain temperature just below boiling and add the sole and scallops. Cover and cook just until seafood is opaque and tender. Remove fish and and scallops to a bowl with a slotted spoon or strainer, reserving the poaching liquid for your stock. Discard the bay leaf and quartered onion.
• Soup: Melt the butter in a saucepan over medium heat. Add the flour, stirring to make a smooth paste. Cook for about 1 minute. Gradually whisk in the reserved poaching liquid until you have a smooth mixture. Cook until it begins to thicken. Return the pot with the potatoes to medium heat. Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and black pepper, to taste.

CREAMY FISH CHOWDER

Steps:

• Serve and enjoy.