Best 2 Fish And Corn Chowder Recipes

Welcome to the world of flavors! In this article, we will take you on a culinary journey to discover the best fish and corn chowder recipe. Whether you're a seasoned chef or a novice cook, this comprehensive guide will provide you with all the necessary information to create a delightful and satisfying fish and corn chowder that will tantalize your taste buds. From selecting the freshest ingredients to mastering the cooking techniques, we'll cover every aspect of crafting this classic dish. So, put on your apron, gather your ingredients, and let's embark on this culinary adventure together!

Here are our top 2 tried and tested recipes!

FISH AND CORN CHOWDER

Fish and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 quart seafood or chicken stock
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, finely chopped
1 onion, chopped
4 to 5 ribs celery hearts with leafy tops, finely chopped
2 starchy potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 fresh bay leaves
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
2 pounds haddock
1 tablespoon seafood seasoning (recommended: Old Bay)
1 cup whole milk
2 cups heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped chives, optional
2 tablespoons chopped dill leaves, optional
1 lemon, zested, optional
Salt and freshly ground black pepper
Oyster crackers, to pass at table
Hot sauce, to pass at table

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

Fish and Corn Chowder image

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

Ingredients

1 lb fish fillet
16 ounces frozen corn
3 tablespoons butter, divided
1 1/2 cups onions, diced
3/4 cup celery, diced (1 or 2 stalks, with top)
2 garlic cloves, minced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
12 ounces chicken broth
1 1/2 cups water
4 potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf (2 if small)
1 teaspoon dried thyme
2 teaspoons Old Bay Seasoning
3 tablespoons flour
1 1/2 cups milk
12 ounces evaporated milk
2 teaspoons fresh parsley, chopped (garnish)
1 teaspoon fresh dill, chopped (garnish)

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

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
Don't be afraid to experiment with different types of fish. Any firm, white-fleshed fish will work well in this recipe.
Don't overcook the fish. Fish is delicate and can easily become tough if it's overcooked.
Use a good quality corn stock. This will add a lot of flavor to the chowder.
Add the cream and milk at the end of cooking. This will prevent them from curdling.
Serve the chowder hot, with crusty bread or crackers.

Conclusion:

Fish and corn chowder is a classic New England dish that's perfect for a cold winter day. It's hearty, flavorful, and easy to make. With a few simple tips, you can make a delicious fish and corn chowder that your family and friends will love. So next time you're looking for a comforting and satisfying meal, give this recipe a try.