This recipe is adapted from a recipe I picked up while shopping at my local supermarket. It originally called for scallop and corn in this chowder, but I’ve cooked it several times with fish and they all worked well. This is the kind of recipe that can be tweaked and customized in a thousand ways, depending on what’s available in the season or in your fridge/pantry. Generally mild tasting white fish works well to absorb the flavors of the broth, but as you can see here, I’ve also tried it with richer tasting salmon and liked the result just as much. You can also make it with other seafood such as shrimp and scallop.
I’m blessed to have a DH that will pretty much eat anything and enjoy it, but he reserves high praise for this soup. Upon tasting this soup, my DH said, “When my mom comes to visit, this is the dish you should cook.” Now how’s that for a thumbs-up.
1 fillet of fish, about 6-8 oz (or half a pound of shrimp, scallops), cut into 1-inch pieces
1 medium yellow onion, chopped
3 medium red potatoes, diced
1/2 c of fresh or frozen corn kernels
1 medium clove garlic, minced
4 cups of vegetable stock
2 tbsp of heavy cream
2 tbsp of chopped green onion
drizzle of white wine
hot sauce (optional)
- In a large heavy pan, heat up 2 tsp of cooking oil over medium heat
- When the oil is ready, add the chopped onion and saute until translucent. Season the onion.
- Add the diced potatoes and minced garlic into the pan and saute until brown
- Add a drizzle of white wine to de-glaze the pan.
- Add the vegetable stock and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Adjust the seasoning with salt and pepper.
- Add fish and corn. Continue to cook until fish is cooked and potatoes are tender.
- Drizzle the heavy cream and stir.
- Just before serving, add the green onion. Adjust the seasoning with salt and pepper. Add the optional hot sauce to taste.
Serves 2-4 (2 if eating the soup as meal / 4 if served as a course)
P.S. Even though this soup is creamy, it’s actually not that bad for you since only 2 tbsp of cream is used. If you’re worried about your cholesterol, you can leave out the cream. The soup will be less creamy but still hearty and flavorful.