Ingredients with Measurements:
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons of smoked paprika
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper
- 2 cups of chicken or vegetable broth
- 1 can of corn, drained
- 2 cups of milk
- 1 pound of haddock, cut into bite-sized pieces
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special Equipment Needed:
- Large soup pot
Step-by-Step Instructions:
1. In a large soup pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the smoked paprika, cumin, and cayenne pepper. Stir to combine.
4. Pour in the chicken or vegetable broth and bring to a simmer.
5. Add the drained corn and stir.
6. Pour in the milk and bring to a simmer again.
7. Add the haddock pieces and cook until the fish is cooked through, about 5-7 minutes.
8. Season with salt and pepper to taste.
9. Ladle the chowder into bowls and garnish with the crispy bacon and chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking bacon, onion, and garlic. Simmer for broth, corn, and milk. Cook haddock until it's cooked through.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 24g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Instead of haddock, you can use any white fish such as cod or tilapia.
- Instead of canned corn, you can use frozen corn or fresh corn kernels.
Variations:
- Add diced potatoes for a heartier chowder.
- Use shrimp instead of haddock for a seafood chowder.
- Add diced carrots and celery for more vegetables.
Tips and Tricks:
- Be careful not to overcook the fish, or it will become tough and rubbery.
- If you prefer a thicker chowder, you can add a tablespoon of flour to the onion and garlic mixture before adding the broth.
Storage Instructions:
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chowder in a pot over medium heat until heated through.
Presentation Ideas:
Serve the chowder in individual bowls and garnish with chopped fresh parsley and crispy bacon.
Garnishes:
Chopped fresh parsley and crispy bacon.
Pairings:
Serve with crusty bread or oyster crackers.
Suggested Side Dishes:
A simple green salad or roasted vegetables.
Troubleshooting Advice:
- If the chowder is too thin, you can add a tablespoon of flour to thicken it.
- If the chowder is too thick, you can add more milk or broth to thin it out.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Store any leftover chowder in the refrigerator for up to 3 days.
Food History:
Chowder is a type of soup that originated in New England in the 18th century. It typically includes seafood, potatoes, and cream.
Flavor Profiles:
This spiced haddock chowder has a smoky, spicy flavor from the smoked paprika, cumin, and cayenne pepper. The bacon adds a salty, savory flavor, while the corn adds sweetness.
Serving Suggestions:
Serve this spiced haddock chowder as a main course for lunch or dinner.
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