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!

   

Creamy Potato-Bacon Soup

This soup combines all of the flavors you would have in a loaded baked potato, and it comes out at the perfect creamy and thick consistency for a hearty winter soup. It is relatively simple and there aren't that many ingredients.  The key is to infuse the bacon flavor into the entire soup, and then to add the creaminess by making a sauce separately that gets mixed in at the end.  Best of all, there is no actual cream in the dish so it isn't as bad for you as you might think!

Ingredients:
3/4 lb bacon
5 large russet potatoes, peeled and diced into 1/2 inch cubes
1 onion, diced 
2 ribs of celery, sliced
2 cloves garlic, minced
4 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk 
1 1/2 cups shredded cheddar cheese
3-4 green onions, sliced thinly
salt and pepper

Directions:
Dice the bacon before cooking- this allows it to cook evenly and it's already crumbled for when you add it back into the soup.  In a large pot over medium, cook the bacon pieces until they are crispy, about 10 minutes, stirring occasionally.  Drain with a slotted spoon into a bowl lined with paper towels.  Remove all but about 3 tablespoons of the bacon fat from the pot. 

Cook the onions, celery, and garlic in the bacon grease for about 7 minutes or until tender.  Add about 1/2 teaspoon of salt and some freshly cracked pepper to the mix while cooking.  

Next, add the potatoes and chicken broth and bring to a boil.  The potatoes should be fully covered.  If your broth is unsalted, add a teaspoon of salt.  You can always add more later, but the potatoes will have more flavor if there is some salt in the broth.  

Cook the potatoes for about 15-20 minutes, until they are just tender.  Careful not to overcook because they will get mushy.  Meanwhile, in a small sauce pan make your roux.  Melt the butter over medium-low heat and whisk in the flour.  Let the flour cook for 3-4 minutes, whisking often.  Slowly add the milk and continue to whisk until all the lumps are gone.  Bring to a boil and simmer until thickened, stirring occasionally.

Once the potatoes are done, scoop out a small bowl full and mash them up before returning to the pot.  Add the thickened cream sauce to the soup as well, stirring to combine.  

Next, add 1 cup of the cheese, half of the bacon crumbles, and half of the green onions. Let the cheese melt and stir.  Add 1/2 teaspoon freshly cracked pepper, and taste to see if you need to add more salt or pepper.

Serve with more cheese, bacon, and green onions on top.  Enjoy! 

Roasted Butternut Squash Soup

Butternut squash is always a sign that fall is officially here, and one of the best ways to enjoy it is roasted and pureed into a creamy soup.  Roasting the squash really brings out the sweetness and gives it a much richer flavor.  The potatoes and carrots add some extra body to the soup, and a little condensed apple cider brings in some additional flavor and sweetness.  I also added a bottle of beer  The soup is rounded out with a spoonful of sour cream.  This goes great with a grilled ham and cheese sandwich, and would also be delicious with some crumbled bacon on top. 
Ingredients:

• 1 medium butternut squash, halved vertically
• 2 potatoes, cut into a 1/2 inch dice
• 2 carrots, cut to same size as potatoes
• 1 celery stalk, sliced thinly
• 1 onion, diced
• 2 apples, peeled and cubed
• 2 tablespoons peeled minced ginger
• 2 cloves garlic, minced
• 1 bottle of beer (lager or octoberfest)
• 3 cups chicken broth
• 1 cup apple cider
• 1/2 teaspoon freshly ground nutmeg
• sour cream
• salt and pepper
• olive oil 
 

 

Directions:

Preheat the oven to 400 degrees F.  Cover a baking sheet with foil and place the squash, open-side up on the tray.  Scoop out the seeds if you haven't done so already.  Brush or drizzle the squash with olive oil and sprinkle generously with salt and pepper.  

When the oven is heated, roast the squash for about 40-50 minutes or until you can easily pierce through it with a fork. Remove and let cool until it is no longer too hot to handle.

While the squash is roasting, start to prepare the other vegetables.  Heat 2 tablespoons olive oil in a large pot.  Add the potato, carrot, onion, and celery.  Sprinkle in 1/2 teaspoon salt and cook over medium heat for 10 minutes, stirring occasionally.  Add the garlic, ginger, and apple and cook for 5 minutes longer.

Pour in the beer and cook until liquid is reduced by half, then add the chicken broth and cider.

When you can handle the squash, slice the meat into cubes without piercing through the skin, and then scoop out the flesh and add to the pot. 

 

 Stir to incorporate the squash, and then add the nutmeg.  Taste for salt and pepper.

Simmer the soup, covered, until the vegetables are tender.  In two or three batches, puree the soup in your blender until smooth.  

Return to the pot and keep hot until ready to serve.  Serve with a dollop of sour cream.

Corned Beef Hash

With only two of us in the house, we often end up with leftovers.  Even when we have people over, it seems I always make an enormous amount of food so there's enough left over for lunch.  After two days of eating the same thing you can get pretty sick of it no matter how tasty it is.  So, with leftover corned beef and potatoes that weren't going anywhere fast, we decided to turn it into corned beef hash.  We added a diced red pepper, onion, and garlic for some extra flavor.   With a fried egg on top, it is a delicious and savory meal.  A great way to transform your St. Patrick's day dinner leftovers!

Ingredients:

2 cups chopped corned beef

1 onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

2 cups chopped boiled potatoes (about 1/2 inch cubes)

vegetable oil

salt and pepper

eggs for frying

chives, green onion, or parsley for garnish

Directions:

Bring a cast iron or large heavy bottomed pan to medium heat.  Pour in 2 T oil and when the pan is hot, and add the diced onion and bell pepper.  Add 1 t salt to the mixture and stir.  Saute for about 6-8 minutes until they are soft and the onions are turning golden and translucent.  Add the garlic and cook for 2-3 minutes longer.

Next, add the corned beef and saute for 2 minutes.  Then, add the potatoes to the mixture, stir to combine, and let it sit for a few minutes without touching.  Stir to scrape up the bottom that might have stuck to the pan.  Keep letting it sit for a couple minutes and stirring, to let the potatoes and onions brown.  After about 10-15 minutes it should be turning more of a crispy brown color.  You may need to add more oil if it seems to be sticking too much.

Add lots of freshly ground black pepper to the hash mixture.  Taste for more salt.  In a separate non-stick skillet, heat a teaspoon of oil over medium heat, and fry the eggs with salt and pepper.  Top the corned beef hash with the chopped herbs and fried egg and serve hot.  Delicious for breakfast, brunch, or even dinner!