Total time 1-2 hours. Makes 5-6 servings.
SHOPPING LIST:
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- Garlic
- Potatoes
- Chicken stock
- Dill
- Sweet paprika
- Seafood
- Vinegar or lemon juice
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- Corn kernels
- Whole milk
- Bacon
- Onion
- Celery
- Sweet bell pepper
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Make corn-milk mixture
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Mix briefly in a blender or food processor, then set aside to use in Step 4 below.
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- about 1/2 cup (4 oz) fresh, canned or frozen corn kernels
- about 1/2 cup (4 oz) whole milk
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Make the chowder
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1
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Fry in heavy stew pot over medium heat until bacon begins to brown (3-5 minutes)
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- 1-2 teaspoons canola or other heat-tolerant oil
- 2-3 strips bacon, cut to small dice
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2
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Stir in, then cook gently until onions are softened and translucent (6-8 minutes)
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- 1 small to medium onion, chopped
- 1-2 ribs celery with leaves, chopped
- 1 small bell pepper, seeded and chopped
- 1 tablespoon unsalted butter
- salt and fresh ground black pepper
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3
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Stir in and cook about 30 seconds
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- 1-2 cloves garlic, minced or finely chopped
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4
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Stir in and cook 2-3 minutes
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- 3-4 medium potatoes, peeled & diced small
- 1-2 tablespoons all-purpose flour
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5
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Add, bring to boil, then lower heat and simmer gently, covered, about 15-20 minutes until potatoes are near-done. Stir occasionally.
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- 2 cups (16 oz) whole milk
- 1 cup (8 oz) stock
- about 1 cup (8 oz) corn kernels
- corn-milk mixture from above
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6
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Stir in dill, vinegar and paprika, then submerge fish fillet(s) in the chowder
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- 1 tablespoon fresh dill, chopped (or 1 tsp dry)
- 1 tablespoon balsamic vinegar, white wine vinegar or lemon juice
- 1/2 tsp paprika
- about 1 pound seafood (see above)
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7
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Turn off heat and let chowder rest, covered, for 5-8 minutes while fish cooks. Fish is done when it flakes easily.
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- Sprinkle servings with paprika and/or chopped fresh dill or parsley.
- Optional: Stir cream or half-and-half into individual servings.
- Serve with a hearty whole-wheat or whole-grain bread.
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This is an outstanding chowder using mostly common pantry items. It's fail-safe provided you use a heavy pot with a tight lid, use whole milk to prevent curdling, and don't overcook the seafood. For the desired creaminess, select russet or other medium-starch potatoes. Use lightly smoked bacon if possible. Any sweet bell pepper will do, with a red pepper your first choice.
Seafood. Cod is ideal but other firm white fish such as haddock, hake, or pollack are also good choices. So is salmon or a combination of white fish and salmon. If frozen, remove the fish from the package and thaw in a bowl of cold water. Remove any bones and skin. Do NOT cut into pieces. Fish is done when it flakes easily.