FISH AND CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
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.
TOMATO CORN CHOWDER
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
FISH AND CORN CHOWDER
Versatile basic recipe -- This is easily modified to use chicken or clams instead of fish -- just change out the seasoning as desired. Great on a cool day served with fresh-baked rolls.
Provided by riflmom
Categories Chowders
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 472.4, Fat 14.2, SaturatedFat 8, Cholesterol 81.8, Sodium 799.7, Carbohydrate 58.4, Fiber 6.6, Sugar 4.1, Protein 30.8
SUMMER CORN AND COD CHOWDER
Provided by Larraine Perri
Categories Soup/Stew Quick & Easy Lunch Cod Corn Summer Healthy Self Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
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.
COUNTRY FISH CHOWDER
You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more because over the years I've "customized" the basic recipe by including ingredients he enjoys. -Linda Lazaroff, Hebron, Connecticut
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes., Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.
Nutrition Facts : Calories 250 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 598mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
CORN, TOMATO AND BASIL CHOWDER
This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad - until you add the optional dollop of crème fraîche.
Provided by Melissa Clark
Categories soups and stews, main course, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 725 milligrams, Sugar 13 grams, TransFat 0 grams
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- In a large enameled cast-iron casserole, cook the bacon over moderately high heat until browned, about 5 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden brown, about 5 minutes. Add the potatoes and 4 cups of water and simmer over moderate heat for 15 minutes, until the potatoes are tender. Stir in the creamed corn, corn kernels, cream, milk, liqueur, tomatoes, paprika, thyme and parsley and simmer for 10 minutes.
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