Since I haven't been cooking a whole lot lately, the husband has stepped up to the plate and has been churning out some pretty tasty dishes. I gotta' say, I am not hating it. This chowder, he has made several times now and I absolutely love it. So, today I got it into my head to recreate his chowder. A great warming dish that is wholesomely good and just downright delicious!
So, how did the chowder come about. We were watching Man vs. Child, the cooking show. Has anyone ever seen that show? Well, we only just stumbled upon it about a month ago and it's nuts! Like crazy kind of nuts. Is this stuff for real? In case you have no idea what in the world I am talking about, it's a cooking show where a seasoned chef battles against a kid. Not just any kid, an array of superhuman "kids" that can out cook me any day in the kitchen. Some of them are eight, yes EIGHT! I am still confused. In any case, one day they had to make a chowder. Mike was intrigued, not knowing what a chowder was. Okay, I don't know how that happens either, but there you have it. I am sure they have chowder in England, right? Here in Spain a definite no, but I think it would be a great idea considering all the seafood.
Chowder, take one. Well, it was hot. Not in a steaming bowl just ladled up from the stove hot, no. Eye watering, mouth burning, hot flashes kind of hot. How many chillies did he put in the chowder? Well, I don't know. Besides I don't think they belong in there in the first place. Verdict. Tasty, flavoursome but too damm spicy!!!
Chowder, take two. Not a chilli in sight and just comforting, hearty and delicious. So much so, I had to have a go myself.
Yesterday, he was going to make it again after having bought all the ingredients. Then it was almost 10 pm and I honestly wasn't prepared to chow down at midnight. I am not that Spanish, despite my two decades here. So, postponed the chowder was.
Chowder take three. I took it upon myself to give it a whirl today. I remembered most of what he did last time, I even took notes! It was super easy and all cooked in a half an hour. I was impressed. Overall verdict on my version, really great. So great that I had to share it with you all.
Here are a few little notes to help you along the way. First of all, use good quality stock. Very important as it's the base for the chowder. Please don't use a stock cube, they just aren't good enough for this dish. If you are adventurous enough, you could make your own. If not, just buy quality fish stock. The fish I used in this dish was hake and it was frozen fillets. I simply just let them defrost at room temperature and cut them up into bite size pieces. As for the shrimps, use the good kind. The big uncooked kind in their shells. They always have the best flavour. As for the corn, I used precooked corn, as you can't buy fresh corn around these parts very often. If you can get your hands on fresh corn, use it. I think the rest of it is pretty straightforward as you will see below. Oh, one more thing, if you think your chowder is a tad too thick, you can always add a little more stock.
Happy chowder making and see you all soon!
Mike's Seafood & Sweetcorn Chowder
Serves 4 / Prep time: 15 minutes / Cook time: 30 minutes
1 Leek, finely chopped
2 Celery stalks, finely chopped
3 Garlic cloves, crushed
2 Tablespoons olive oil
2 Potatoes, peeled and cut small
2 Ears corn (pre cooked or uncooked)
3 1/2 Cups/800 ml fish stock
8 oz/225 gram piece of white fish (like cod or hake), skin off and cut into cubes
200 grams shrimp (raw), peeled, cleaned and cut in half
3 Tablespoon cream
Small bunch of fresh chopped parsley
Fresh ground black pepper
In a large saucepan set over medium heat add the olive oil, garlic and leeks. Cook, stirring occasionally for 5-7 minutes. Add the potatoes, corn and stock. Bring to a boil and then reduce heat to a simmer and cook until the potatoes are soft. About 12-15 minutes.
Transfer the chowder to a blender and give it a rough blend for about 10 seconds. Remove and transfer back into the pan set over a medium heat. Add cream and stir well. Add the shrimp and fish. Stir well, season with salt and pepper and leave to cook for about 10 more minutes. Remove from heat and serve with fresh chopped parsley.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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