Monday, September 11, 2017

Fish and Corn Chowder



 It all started with about six ounces of leftover salmon and 1/2 cup of cream. 
I'm not generally a fan of leftover fish, but as I was driving one day thinking about what to serve for dinner, it occurred to me I had the basis for a creamy chowder sitting in the fridge.
So before I made it home, I picked up six scallops and six large shrimp at the fish store -- and a couple of ears of corn at the local farm market.
I had two large cherry tomatoes and a green pepper at home, so that got thrown into the pot too, along with some diced potatoes and herbs. 
The recipe is simple - Simmer the base ingredients for about 15 minutes, then add the fish in the last  few minutes. The scallops and shrimp will need only about 4-5 minutes of cooking in the hot liquid, and since the salmon was already cooked, it will need only a minute to heat.
I thickened up the soup a bit by adding another potato that I boiled and mashed.
If you want to eliminate the cream entirely, you can replace it with water and another boiled and mashed potato.
But there is no substitute for that silky feel you get when heavy cream is used.
Leftover salmon never tasted so good.
The winner of the giveaway on my last blog post, a copy of Jamie Schler's new cookbook, "Orange Appeal," is Faith Bahadurian, chosen by a random number generator. Congratulations Faith.

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Fish and Corn Chowder
Printable Recipe Here

1 six-ounce piece of leftover salmon (or start with a fresh, uncooked piece)
6 large raw shrimp
6 large scallops
2 ears of corn on the cob, scraped of the kernels
3 small potatoes, two of them diced
2 T. butter
1/4 cup minced onion
1/4 cup minced green pepper
1 large garlic clove
water
1/2 cup heavy cream
parsley
thyme
salt, pepper

Devein the shrimp and put the discarded shells into a pot of water (about two cups), along with one small potato. Cover and cook until the potato is easily pierced with a fork. Remove the potato and set aside, and discard the shrimp shells, retaining the water.
Melt the butter in a large pan, then add the onion, green pepper and garlic and cook until softened. Add the water from the discarded shrimp shells (it will be less than two cups of water after simmering) and the two diced  (and raw) potatoes. Let the potatoes cook until almost soft, then add the corn and cream and simmer on low for a few minutes. Add the herbs and other seasonings, then put in the shrimp and scallops and cook for about four or five minutes until almost cooked through. Add the cooked salmon (or if using raw salmon, add it when you add the other seafood). Let everything cook together gently for a few minutes without a lid, then serve. 

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8 comments:

Frank Fariello said...

This looks absoutely amazing, Linda! And I agree 100% about the cream. :-)

Chiara Giglio said...

...per una volta accetterei anche la panna, ha un aspetto meraviglioso questo piatto !

Faith Bahadurian said...

Oh my, I'm so excited that I won a copy of Orange Appeal! I realize I didn't provide a preferred way of contact, let me know what I should do, I will message you on Facebook, too. Thank you! (And I love the creative use of leftovers here, your chowder looks perfect.)

Claudia said...

Gorgeous summer appeal. Sort of light (if you discount the cream - but who discounts the cream - it's so loverly.) We usually make a chowder every summer and aren't yet. But summer's not done. We just to need to manage leftover salmon....

Janie said...

I love a good seafood chowder and your choice of seafood is just perfect and of course cream is always wonderful!

Paola said...

This soup makes the ideal meal and using a potato as a thickener is a terrific alternative to cream.

SavoringTime in the Kitchen said...

This looks so good! I must remember this the next time I have left-over fish in the frig. Too often it gets tossed out :(

Marcellina said...

Oh Linda, what a luxurious chowder! This is amazing!