Sea Food Chowder Recipe
A few weeks ago when I made ceviche I chopped a little too much halibut, scallops and shrimp and so froze some in a ziplock bag to make seafood chowder with another day. Tonight, I came across that little frozen white lump while rummaging around for ice for my coffee.
For some reason, seafood chowder seems like a summery meal (all that fish), when in fact it’s better suited to a cooler fall or winter day (all that heat). As if we weren’t melting enough before dinner, now we’re practically puddles on the floor.
But it was tasty. When I go to make something like this, something that I don’t often make, I flip through a few books and search a few sites to see what people in the know are doing with it. I read about New England Fish Chowder from 50 Chowders: One-Pot Meals — Clam, Corn & Beyond, in which it is referred to as “the gold standard of chowders”, but which only used fish, onions and potatoes; no corn or other seafood. I found a similar recipe for corn chowder, this time thickened with flour and flavoured with garlic, in The New Best Recipe put out by Cooks Illustrated (a truly fantastic resource, sort of a new-era Joy of Cooking; it explains everything, experiments and illustrates what happens if you do this or that). In the end I sort of morphed what I had read with what I would have done had I just winged it to begin with – soups are easy to do that way. I let the potatoes thicken the broth rather than use flour, and added just half a cup of half & half at the very end to make it creamy without being as crazy high-fat as those versions made with copious amounts of heavy cream.
A few weeks ago when I made ceviche I chopped a little too much halibut, scallops and shrimp and so froze some in a ziplock bag to make seafood chowder with another day. Tonight, I came across that little frozen white lump while rummaging around for ice for my coffee.
For some reason, seafood chowder seems like a summery meal (all that fish), when in fact it’s better suited to a cooler fall or winter day (all that heat). As if we weren’t melting enough before dinner, now we’re practically puddles on the floor.
But it was tasty. When I go to make something like this, something that I don’t often make, I flip through a few books and search a few sites to see what people in the know are doing with it. I read about New England Fish Chowder from 50 Chowders: One-Pot Meals — Clam, Corn & Beyond, in which it is referred to as “the gold standard of chowders”, but which only used fish, onions and potatoes; no corn or other seafood. I found a similar recipe for corn chowder, this time thickened with flour and flavoured with garlic, in The New Best Recipe put out by Cooks Illustrated (a truly fantastic resource, sort of a new-era Joy of Cooking; it explains everything, experiments and illustrates what happens if you do this or that). In the end I sort of morphed what I had read with what I would have done had I just winged it to begin with – soups are easy to do that way. I let the potatoes thicken the broth rather than use flour, and added just half a cup of half & half at the very end to make it creamy without being as crazy high-fat as those versions made with copious amounts of heavy cream.
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
Sea Food Chowder
No comments:
Post a Comment