by AntoniaJames
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my 172 recipes »
AntoniaJames's Notes:
Expand3 ears of corn, uncooked Ask a question about this ingredient
1 large onion, cut into ½ inch dice Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
½ cup of finely chopped celery and leaves (I use Chinese celery, but conventional will do) Ask a question about this ingredient
½ cup carrots, cut into ½ inch dice Ask a question about this ingredient
½ cup dry white wine Ask a question about this ingredient
1 tablespoon of fresh thyme leaves, coarsely chopped, unless they're small Ask a question about this ingredient
4 cups chicken stock (preferably homemade) Ask a question about this ingredient
1 teaspoon finely chopped fresh marjoram, or more or less to taste Ask a question about this ingredient
3 slices of natural bacon, cooked and drained, and cut into ½ inch dice Ask a question about this ingredient
½ cup half-and-half (See note below.) Ask a question about this ingredient
1 ½ cups whole or 2% milk Ask a question about this ingredient
1 to 1 ½ pound firm white fish (we generally use cod), cut into bite-sized pieces Ask a question about this ingredient
3 or 4 tablespoons parsley, finely chopped Ask a question about this ingredient
Salt Ask a question about this ingredient
Freshly ground pepper, to taste Ask a question about this ingredient
PREPARE THE CORN STOCK: Remove the kernels from the corn, using a sharp knife or whatever other method you prefer. Put the cobs in a wide pot with a lid; cover with 3 cups of cold water and turn the heat on high. When it starts to boil, turn it down and simmer for at least ten minutes. Remove the cobs to a plate to cool, while continuing to simmer the stock.
Ask a question about this stepWhen the cobs are cool enough to handle, squeeze all of the milky stuff off of the cob and into the stock, stir well and simmer for a few more minutes. You should have about 2 cups of stock.
Ask a question about this stepMAKE THE SOUP: Soften the diced onion in the oil and butter with a small pinch of salt.
Ask a question about this stepAdd the celery and carrots and cook for a few minutes over medium heat, stirring occasionally. Then add the garlic and cook it for about a minute, stirring frequently, lest the garlic burns.
Ask a question about this stepDeglaze the pan with the white wine.
Ask a question about this stepAdd the thyme leaves, the chicken stock and the corn stock (no more than 2 cups) and bring the soup to a boil. Immediately turn it down and let it simmer, uncovered, for about five minutes. The carrots should be tender but still firm.
Ask a question about this stepTurn the heat off, and add the corn and the marjoram. Cover the pot, and let it sit for another ten or fifteen minutes, or more if you have the time.
Ask a question about this stepA few minutes before you are ready to serve the soup, bring the soup back to a low simmer, and add the fish. Bring it back to a simmer, and add the milk and the half and half. Cook over medium heat just long enough to heat it through. Do not under any circumstances allow it to boil.
Ask a question about this stepTest for salt and add some, if necessary. Add freshly ground pepper, to taste.
Ask a question about this stepStir in the fresh parsley and serve topped with the chopped bacon pieces.
Ask a question about this stepN.B. For a lighter soup, use just 2% milk (2 cups) and no half-and-half.
Ask a question about this stepEnjoy!!
Ask a question about this stepWell, mostly because I don't usually have fish stock on hand, but also, when I do make fish stock, it's not nearly as aromatic as my chicken stock. I find this soup benefits a lot from a medium (not super rich) chicken stock. The milk and flavorful corn stock allow the chicken flavor to recede a bit, giving you a lovely depth not often found in fish chowders. Glad you asked! ;o)
Thank you! We like it for the same reason . . . I made a tomato/Mediterranean style fish stew for years, then one day I added some fish to a plain corn chowder that everyone liked and voila, an instant favorite! (Plus, if there's someone eating who doesn't care for fish, you can "customize" this accordingly, very easily.) ;o)
Saved this, love it, a change from the fish stew recipe I like to make.
Fany is the author of My Sweet Mexico and Paletas.
Like the corn stock~great idea! Why chicken stock and not fish stock? I ask because I go back and forth on chicken or fish stock in corn and crab chowder, and can't decide which I prefer. I think I'll make this instead!