Wild Fish Chowder with Rosemary Corn Muffins

Fish Chowder

Contributed by Editor in Chief J. Townsend.

Our friends and countrymen in the Northeastern United States are getting hit pretty hard by the snow and storms this week. Here is a soup that finds its home in the Northeast and will warm you up no matter where you are. The rosemary cornbread will make a great accompaniment to the soup for both added filling and for delicious dipping.

You can use any white flaky fish for the soup like cod, halibut, mahi mahi, perch, bass, pike, etc. I used Yellowtail amberjack which came out very good. I cut the fillets into 1” cubes. After you have all of you ingredients prepared then you will want to allow the cornbread to bake as you cook the soup. At the very end of the soup preparation you will add cream, which you will not want to bring to a boil. It will break and appear to curdle. If this happens, do not fret. Make a roux by cooking equal parts of oil and flour together until the flour is slightly brown. I recommend ½ cup of oil and ½ cup of flour. Allow the roux to cool then add it to the soup and stir vigorously. This will bring everything back together.

Rosemary Corn Muffins

Rosemary Corn Muffins

Ingredients

1 cup of cornmeal

3 cups of all-purpose flour

½ cup sugar in the raw

2 tablespoons baking powder

1 tablespoon fresh finely minced Rosemary

2 ½ cups of milk

8 tablespoons of butter (melted)

2 eggs

12 paper muffin cups

Preparation

1. Preheat oven to 350 degrees
2. Mix the cornmeal, flour, sugar, baking powder and rosemary in a large mixing bowl
3. In a separate bowl, mix the milk, eggs, and butter until combined through
4. Add the liquids to the dry ingredients and mix well
5. Oil your muffin pan
6. Place the cups in the pan and fill each cup ¾ full
7. Cook for 30 – 35 minutes or until the tops are brown

chowder3
Fish Chowder

Ingredients:

3 tbsp butter

2 lbs White Flaky Fish (cut into 1 inch cubes)

8 fingerling potatoes, cut into ¼” discs

½ white onion, finely minced

1 bunch of scallions, minced

2 pieces of celery, finely minced

1 ear of corn, kernels removed

1 leek, white and green areas minced

2 thyme springs, minced or (1 teaspoon dried thyme)

3 cups of seafood or vegetable stock

¼ cup white wine

2 cups heavy cream

1 teaspoon salt

1 teaspoon ground white pepper

Preparation

1. Bring a medium stock pot to heat over a medium-high flame
2. Melt the butter in the pan
3. Add the onion, scallions, celery, leeks, thyme, salt, and ground white pepper
4. Cook until the onions become translucent
5. Stir in the white wine, stock, and potatoes
6. Bring to a boil, reduce heat and simmer for 20 minutes
7. Add the corn and cream and heat (Do not bring the mixture to a boil)
8. Remove from heat and serve

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