Ingredients with Measurements:
- 1 lb haddock fillet, cut into bite-sized pieces
- 1 large onion, chopped
- 1 fennel bulb, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 4 cups chicken or vegetable broth
- 2 cups diced potatoes
- 1 cup corn kernels
- 1 cup heavy cream
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Large soup pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, fennel, and garlic and sauté until softened, about 5 minutes.
2. Add the cumin, smoked paprika, coriander, and cayenne pepper to the pot and stir to combine.
3. Add the chicken or vegetable broth, diced potatoes, and corn kernels to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Add the haddock pieces to the pot and simmer until cooked through, about 5-7 minutes.
5. Use an immersion blender to blend about half of the soup until smooth, or transfer half of the soup to a blender and blend until smooth before returning it to the pot.
6. Stir in the heavy cream and chopped dill. Season with salt and pepper to taste.
7. Serve hot, garnished with additional chopped dill if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 25g
Protein: 16g
Sodium: 800mg
Substitutions for ingredients:
- Haddock can be substituted with any firm white fish, such as cod or halibut.
- Fennel can be substituted with celery or leeks.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced carrots or sweet potatoes for additional sweetness and color.
- Add a can of drained and rinsed chickpeas for added protein and texture.
- Use smoked haddock for a stronger smoky flavor.
Tips and tricks:
- Be sure to cut the haddock into bite-sized pieces so that it cooks evenly.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
Leftover chowder can be stored 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 chowder in individual bowls, garnished with chopped dill and a sprinkle of smoked paprika.
Garnishes:
Chopped fresh dill, smoked paprika, croutons, or oyster crackers.
Pairings:
- Serve with a crusty bread or garlic bread for dipping.
- Pair with a crisp green salad for a lighter meal.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Garlic mashed potatoes or sweet potato mash.
Troubleshooting advice:
- If the chowder is too thick, add additional broth or milk to thin it out.
- If the chowder is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
- Be sure to cook the haddock until it is fully cooked through to prevent foodborne illness.
- Store leftover chowder in the refrigerator and consume within 3 days.
Food history:
Chowder is a type of soup that originated in the coastal regions of North America, particularly in New England. It typically consists of seafood, potatoes, and cream, and is flavored with herbs and spices.
Flavor profiles:
This spiced haddock chowder has a smoky and slightly spicy flavor from the cumin, smoked paprika, and cayenne pepper. The fennel adds a subtle sweetness and anise flavor, while the dill adds a fresh herbal note.
Serving suggestions:
This chowder makes a hearty and satisfying meal on its own, or can be served as a starter or side dish. Serve with a crusty bread or garlic bread for dipping.
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