Ingredients with Measurements:
- 1 pound of white fish fillets, cut into bite-sized pieces
- 4 cups of corn kernels (fresh or frozen)
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the flour and thyme to the pot, and stir until the mixture is well combined.
3. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
4. Add the corn kernels and fish pieces to the pot, and let them cook for 5-7 minutes, or until the fish is cooked through.
5. Use an immersion blender to blend some of the corn and fish into the soup, if desired. This will thicken the soup and give it a creamier texture.
6. Add the heavy cream to the pot, and stir until it is well incorporated. Season the soup with salt and pepper to taste.
7. Let the soup simmer for another 5-10 minutes, or until it has thickened to your desired consistency.
8. Ladle the soup into bowls, and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 30g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- White fish fillets can be substituted with salmon or shrimp.
- Heavy cream can be substituted with half-and-half or milk.
- Dried thyme can be substituted with dried oregano or basil.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add diced bacon or ham for a smoky flavor.
Tips and tricks:
- Use fresh corn kernels if possible, as they will add more flavor to the soup.
- If you don't have an immersion blender, you can blend some of the soup in a regular blender and then return it to the pot.
- Be careful not to overcook the fish, as it can become tough and rubbery.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or chives
Pairings:
- Crusty bread or rolls
- Green salad with a vinaigrette dressing
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Chowder is a type of soup that originated in North America, and typically contains seafood, potatoes, and cream.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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