This hearty Fish, Clams & Corn Chowder is a comforting bowl of warmth perfect for chilly evenings. The base is built with caramelized onions, celery, and garlic, creating a savory foundation for the delicate seafood. Potatoes add substance, while fresh or canned corn brings a sweet pop of flavor that balances the briny clam juice. White wine adds depth, and light cream finishes the soup with a luxurious, velvety texture. It&# 226;ÂÂs a classic combination that feels both rustic and refined. Ideal for a cozy dinner or a weekend brunch, this chowder comes together quickly with simple ingredients. Serve with crusty bread for dipping to soak up every last drop of the flavorful broth.
Fish, Clams & Corn Chowder
Description
This hearty Fish, Clams & Corn Chowder is a comforting bowl of warmth perfect for chilly evenings. The base is built with caramelized onions, celery, and garlic, creating a savory foundation for the delicate seafood. Potatoes add substance, while fresh or canned corn brings a sweet pop of flavor that balances the briny clam juice. White wine adds depth, and light cream finishes the soup with a luxurious, velvety texture. It&# 226;ÂÂs a classic combination that feels both rustic and refined. Ideal for a cozy dinner or a weekend brunch, this chowder comes together quickly with simple ingredients. Serve with crusty bread for dipping to soak up every last drop of the flavorful broth.Ingredients
Directions
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Cut potatoes into 1/2 inch cubes.
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Cut pork fat into 1/2 inch cubes.
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Finely chop 4 garlic cloves.
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Coarsely chop 1 large onion into 1/4 inch pieces.
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Coarsely chop 3 celery stalks.
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Chop 1/2 teaspoon rosemary finely.
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Cut fish into 1-inch square pieces.
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If using canned clams, chop them up; if fresh, shell 24 clams.
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Bring a pot of water to a boil and add 2-3 ears of sweet corn.
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Cook corn until almost tender, then cut kernels off the cob.
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Add potatoes to the same boiling water and cook until half done, about 5 minutes.
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Drain potatoes and corn, and set aside.
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Heat a large pot over medium heat and brown pork fat until nearly crisp, then remove the fattiest bits.
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Add onion to the pot and cook until caramelized.
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Add garlic, celery, and parboiled potatoes to the pot.
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Let vegetables brown slightly, adding butter if needed for sautéing.
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Reduce heat to low and add 1 cup clam juice, white wine, corn, and all spices (black pepper, marjoram, thyme, sage, rosemary).
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Simmer for a few minutes to reduce slightly.
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Add remaining clam juice, clams, and fish pieces.
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Simmer gently for no more than 5 minutes to cook seafood.
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Season with coarse salt lightly if necessary.
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Stir in light cream and heat until it just starts to simmer.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use an enamel pot that holds about one gallon for best results.
For corn, you can use fresh sweet corn cut from the cob or 16 oz of unsalted canned corn, drained.
For clams, you can use 24 fresh shelled chowder clams or 1 cup of strained canned clams, chopped.
For fish, use 1 lb of fresh fish, cut into 1-inch square pieces.
Do not boil the chowder after adding cream to prevent curdling; just heat until it simmers.
This recipe calls for 6 oz pork fat for rendering, 1 tbsp unsalted butter, 2 cups clam juice, 1 cup dry white wine, and 2 cups light cream.
