Smoked Fish Chowder

Name: Smoked Fish Chowder
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 30
Cuisine: Global
Ingredients: 1 bay leaf; 2 ears of corn, kernels cut from the cobs; 2 fennel bulbs, cored and thinly sliced, fronds reserved and chopped; 454 grams smoked fish, such as haddock, mackerel, bluefish or trout, skinned and flaked; 237 milliliters heavy cream; 2 larges (large) leeks, white and pale green parts only, cut into 1/4-inch dice; 946 milliliters milk; 1 large (large) onion, thinly sliced; 30 servings Freshly ground pepper; 680 grams (large) red-skinned potatoes, peeled and cut into 1/2-inch dice; 30 servings Salt; 2 sprigs thyme; 3 Tbsps unsalted butter

Smoked Fish Chowder is a gluten free and pescatarian soup. One serving contains 102 calories, 5g of protein, and 6g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 30. A mixture of red-skinned potatoes, ears of corn, fennel bulbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

In a large saucepan of boiling salted water, cook the corn until just tender, about 1 minute. With a slotted spoon, transfer the corn to a bowl.

Ingredients you will need

Water

Corn

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Add the potatoes to the boiling water and cook until tender, about 6 minutes.

Ingredients you will need

Potato

Water

Drain the potatoes and add to the bowl.

Ingredients you will need

Potato

Equipment you will use

Bowl

In a large pot, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the fennel slices, leeks, onion, thyme and bay leaf and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Bay Leaves

Fennel

Leek

Onion

Thyme

Add the milk, cream, corn and potatoes and simmer for about 3 minutes, smashing some of the potatoes to thicken the soup. Discard the thyme sprigs and bay leaf.

Ingredients you will need

Fresh Thyme

Bay Leaves

Potato

Cream

Corn

Milk

Soup

Add the fish and simmer until heated through, about 2 minutes. Season lightly with salt and pepper. Ladle the chowder into bowls, garnish with fennel fronds and serve.

Ingredients you will need

Salt And Pepper

Chowder

Fennel

Fish

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

bay leaf 2

ears of corn, kernels cut from the cobs 2

fennel bulbs, cored and thinly sliced, fronds reserved and chopped 454grams

smoked fish, such as haddock, mackerel, bluefish or trout, skinned and flaked 237milliliters

heavy cream 2larges

(large) leeks, white and pale green parts only, cut into 1/4-inch dice 946milliliters

milk 1large

(large) onion, thinly sliced 30servings

Freshly ground pepper 680grams

(large) red-skinned potatoes, peeled and cut into 1/2-inch dice 30servings

Salt 2sprigs

thyme 3Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.