Summer Fish Chowder

Mmmmmmm..... this chowder was SO delicious I had to immediately post the recipe.  With the savory, creamy broth, chunks of white cod and potato, spicy jalapeno, and sweet fresh corn and basil this soup had a depth of flavor that keeps you going back for another bite.  Sean picked it out from one of our cook books, 50 Chowders by Jasper White.  It's a great summer recipe because the flavor of the fresh corn and tomatoes really make a difference.  I tweaked the recipe a bit by increasing the bacon, subbing in a different type of fish and amping up the heat by including the jalapeno seeds.  Otherwise I stayed pretty close to the actual recipe in the book.  

Ingredients:

• 3 ears of fresh corn
• 8 oz slab or sliced bacon, diced
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 jalapeno, finely diced (I included the seeds and it had a nice level of heat)
• 1 large onion, diced
• 2 medium celery stalks, diced
• 1 1/2 lbs all-purpose potatoes, peeled and diced (I used 3 large russet potatoes)
• 4 cups strong fish or seafood stock (I recommend Kitchen Basics brand)
• 1 lb fresh ripe tomatoes, seeded and diced
• Kosher salt and freshly ground pepper
• 2 lbs skinless, boneless cod filet (other meaty white fish will work too)
• 1 cup heavy cream
• 1/4 cup fresh basil leaves, thinly sliced

  Directions:

Start by husking the corn and cutting the kernels from the cob.  I find the easiest way is to use a large knife, lay the corn flat on the cutting board, and then slice and rotate until you've covered the whole cob.  The kernels are less likely to fly all over the place if you do it this way instead of holding the cob straight up and down as you slice.

Next, heat a large pot over medium heat and add the sliced bacon.  Let it cook, stirring occasionally, until most of the fat has rendered.  Turn up the heat a bit until it starts to crisp.   If there is a lot of fat, drain some until only about 2 tablespoons remain with the bacon.  Then, add the garlic and butter, stir to melt, and cook for about 30 seconds.   Adding butter to bacon fat just compounds the deliciousness...

Add the onion, celery, and jalapeno to the pot with 1/2 teaspoon salt and turn heat back to medium.  Saute for about 7-9 minutes until vegetables have started to soften.  

Next, add the corn, potatoes, and stock.  If the stock doesn't cover the potatoes, add a bit of water.  Add 1 teaspoon salt if your stock is unsalted, or low in sodium.  Turn up the heat and bring to a boil.  Keep the pot covered and cook the potatoes vigorously for about 5-7 minutes.  (I did 10 minutes and thought the potatoes were slightly over-cooked)  If the stock hasn't thickened slighlty, mash a few of the potatoes against the side of the pot and stir. 

Add the diced tomatoes, and reduce heat to low.  Taste and season mixture assertively with salt and pepper.  (Season now to avoid having to stir a lot once the fish has been added.)   

While the chowder is simmering, add the fish and cook for 5 minutes.  Remove pot from heat and let it sit for 10 minutes.  The fish will finish cooking in this time.  Gently stir in the cream and basil and taste for more salt and pepper.  

Yes.... this is us.

If you are not serving immediately, let it come to room temperature before refrigerating.  Otherwise, serve the chowder and enjoy!  This makes about 8 servings as a main dish.  It was a big hit with our guests, I can't wait to make it again!

   

Elote (Mexican Corn on the Cob)

The first time I saw elote, it was being sold on the street on a wooden skewer so customers could take it on the go.  It smelled delicious, looked amazing, and kids were gobbling it up like popsicles on a hot day.  I went home to research what this treat might be and discovered that it is elote - Mexican corn on the cob, which is actually incredibly easy to make.  I've found that microwaving the corn is the easiest and quickest way to cook it on the cob- and with a quick dressing of lime-mayo, queso fresco, and spicy smoked paprika you have a complete snack!
Ingredients:
- 4 ears corn on the cob
- 1/2 cup mayonnaise (preferably home-made)
- 1 lime, zested and halved
- 3/4 cup queso fresco or cotija cheese (you could also use feta but it is harder to crumble... this is what we used in the photos, and I think queso fresco is much better)
- spicy smoked paprika and cayenne pepper, to sprinkle on top according to your taste

Directions:

Place the corn cobs in husk on a plate, and microwave for 6 minutes. (or 1 1/2 minutes per cob if you do more or less)   Remove and let it cool until you can peel the husks without burning your hands.  If your corn is already shucked, wrap each piece in a damp paper towel to microwave. Peel away all of the husk and corn hair once you can handle the corn. While the corn is cooking, prepare your lime-mayonnaise.  Mix the mayo with the zest of one lime, and the juice from half of it.  Thickly spread this mixture over the corn.

On a separate plate, crumble the cheese.  Roll each piece of corn in the cheese until it is lightly coated.  Sprinkle with spicy smoked paprika and cayenne pepper.  Squeeze some fresh lime juice on top before serving.   A great dish to enjoy fresh summer corn!

Maryland Crab Soup

Since I was a child, Maryland crab soup has been one of my favorite soups to eat.   They would have it every so often at the local grocery store in the hot soup bar and I would check for it every time I was there.  The spicy seafood taste was like nothing else I'd ever had and I fell in love with it.  A couple years ago I was craving this soup- I couldn't find it anywhere the way I remembered it in my Maryland grocery store.  So, I decided to make it on my own and realized that it's really not that hard to do.  I don't know if it's really an "authentic" Maryland crab soup recipe, but that's what I'm calling it.  Last night I cooked up a large batch for a warm winter dinner.  It is delicious and healthy, great as a meal on it's own or along side a sandwich.  If you are serving it for dinner, I recommend cheddar biscuits as a side dish.

Ingredients: (Makes 8 large servings)

4 cups seafood stock

4 cups chicken or beef stock

2 cups water

1/4 cup Worcestershire sauce

1/3 cup hot sauce

2 t sugar

2 carrots, diced (about a cup)

1 large or two small onions, diced

3 stalks celery, diced

1/3 lb green beans, sliced into 1 inch pieces (about 1 1/2 cups)

1 28 oz can diced tomatoes

1/2 cup frozen corn

1/2 cup frozen lima beans

2 T Old Bay seasoning

2 bay leaves

2 t salt

1 t black pepper

3 red potatoes, diced into 1/2 inch cubes

1 lb fresh crab meat

1/2 cup fresh parsley, chopped 

Directions:

Combine the stock, water, Worcestershire sauce, hot sauce, and sugar in a large soup pot and bring to a boil.  Meanwhile, chop up all of your veggies.  Once they are all chopped, add them to the pot along with the can of tomatoes, corn, lima beans, bay leaves, and Old Bay seasoning. (excluding potatoes)

Stir to combine and bring to a simmer for about 15 minutes.  Next, add the potatoes and bring back to a simmer.  Cover and let it cook for about 30 minutes until the potatoes are tender.  Add the crab meat to the pot.

Cook for about 10-15 minutes longer.  By now, the smell will be amazing!  Taste for salt and pepper, or more hot sauce.  Garnish with the fresh parsley.  Serve hot with cheddar biscuits on the side.