How To Cook Best Smoked fish and corn chowder
Best Smoked fish and corn chowder - Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Some people include Manhattan clam chowder; but, since it has no milk or cream and is tomato-based, it may be considered more akin to a vegetable soup with clams.
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| Best Smoked fish and corn chowder |
Best Smoked fish and corn chowder Time And Duration
0:15 To Prep
0:30 To Cook
7 Ingredients
0:30 To Cook
7 Ingredients
Best Smoked fish and corn chowder Ingredients
Best Smoked fish and corn chowder Steps And Method For Cooking
Step 1
Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
Step 2
Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
Step 3
Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.
Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
Step 2
Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
Step 3
Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.
Chowder Additional Trivia
Chowder Etymology
The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.) Chodier was also a name for a cooking pot in the Creole language of the French Caribbean islands: Crab pas mache, li pas gras; li mache touop, et li tomber nans chodier (if a crab don't walk, he don't get fat, if he walks too much, he falls into a cooking pot). Another possible (and maybe more probable) source could be the French dish called chaudrée (sometimes spelled chauderée), which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée.
The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.
Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada. Source: Chowder
The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.) Chodier was also a name for a cooking pot in the Creole language of the French Caribbean islands: Crab pas mache, li pas gras; li mache touop, et li tomber nans chodier (if a crab don't walk, he don't get fat, if he walks too much, he falls into a cooking pot). Another possible (and maybe more probable) source could be the French dish called chaudrée (sometimes spelled chauderée), which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée.
The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.
Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada. Source: Chowder
Best Smoked fish and corn chowder Nutrition
Energy 1864kJ | Fat saturated 9.60g |
Fat Total 20.40g | Carbohydrate sugars g |
Carbohydrate Total 39.00g | Dietary Fibre 5.40g |
Protein 23.70g | Cholesterol 58.00mg |
Sodium 1845.00mg |