Fish And Corn Chowder
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil2 cloves
Garlic (finely chopped)2 tbsp
Thyme Leaves (chopped fresh)910 g
Haddock1 cup
Whole Milk2 cups
Heavy Cream1 tbsp
Unsalted Butter2 tbsps
Chives (chopped, optional)1
SaltDirections:
1
Watch how to make this recipe
2
Heat the stock in small pot over medium heat
3
In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan
4
Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn
5
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
6
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
7
Season the haddock with the seafood seasoning
8
Add the haddock, cover the pot and reduce the heat to a simmer
9
Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks
10
Stir to combine, then add the milk, cream and butter
11
Simmer and reduce for 5 to 6 minutes more
12
While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup
13
Taste the soup and season with salt and pepper, to taste
14
Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired