Ingredients with Measurements:
- 1 lb Alaska pollock fillets, cut into bite-sized pieces
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups potatoes, peeled and diced
- 2 cups corn kernels
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the diced potatoes, corn kernels, chicken broth, dried thyme, and smoked paprika to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
5. Add the Alaska pollock fillets to the pot and simmer for an additional 5-7 minutes, or until the fish is cooked through.
6. Use an immersion blender to blend the soup until it reaches your desired consistency (optional).
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Ladle the Alaska Pollock Chowder into bowls and garnish with the crispy bacon and chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 385
Fat: 21g
Protein: 28g
Carbohydrates: 24g
Fiber: 3g
Sugar: 4g
Sodium: 800mg
Substitutions for ingredients:
- Instead of Alaska pollock, you can use any white fish such as cod or haddock.
- You can use vegetable broth instead of chicken broth to make the chowder vegetarian.
- Instead of heavy cream, you can use half-and-half or whole milk for a lighter version.
Variations:
- Add diced carrots or celery for extra vegetables.
- Use smoked salmon instead of Alaska pollock for a different flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Use a sharp knife to cut the potatoes into small, even pieces for even cooking.
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
Storage instructions:
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chowder in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Alaska Pollock Chowder in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Crispy bacon and chopped fresh parsley
Pairings:
- Serve with crusty bread or oyster crackers.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad with a vinaigrette dressing
- Roasted vegetables such as Brussels sprouts or carrots
Troubleshooting advice:
- If the chowder is too thick, add more chicken broth or milk to thin it out.
- If the chowder is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover chowder in the refrigerator within 2 hours of cooking.
Food history:
Chowder is a type of soup that originated in North America, particularly in New England. The word "chowder" comes from the French word "chaudière," which means cauldron or cooking pot. Chowder traditionally includes seafood, potatoes, and milk or cream.
Flavor profiles:
The Alaska Pollock Chowder is creamy, smoky, and savory with a hint of sweetness from the corn.
Serving suggestions:
Serve the Alaska Pollock Chowder as a main course for lunch or dinner.
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