Ingredients with Measurements:
- 1 lb haddock fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 2 cups chicken or vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 can corn kernels (14 oz), drained
- 1 cup heavy cream
- 1/4 cup chopped fresh basil
- 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, sauté the onion and garlic in a bit of oil over medium heat until softened, about 5 minutes.
2. Add the smoked paprika, cumin, thyme, and cayenne pepper to the pot and stir to combine.
3. Add the haddock pieces to the pot and stir to coat with the spices.
4. Pour in the chicken or vegetable broth and diced tomatoes, and bring the mixture to a simmer.
5. Cover the pot and let the chowder cook for 10-15 minutes, or until the haddock is cooked through and flakes easily with a fork.
6. Use an immersion blender to puree some of the chowder to thicken it, if desired.
7. Add the corn kernels and heavy cream to the pot and stir to combine.
8. Let the chowder simmer for another 5 minutes, or until the corn is heated through and the cream has thickened the soup.
9. Stir in the chopped fresh basil and season the chowder with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Sodium: 800mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Haddock can be substituted with any white fish, such as cod or tilapia.
- Dried basil can be substituted for fresh basil, but use only 1 tablespoon instead of 1/4 cup.
- Heavy cream can be substituted with half-and-half or milk for a lighter version of the chowder.
Variations:
- Add diced potatoes to the chowder for a heartier meal.
- Use shrimp instead of haddock for a seafood chowder.
- Add a diced bell pepper for extra color and flavor.
Tips and Tricks:
- Be careful not to overcook the haddock, as it can become tough and rubbery.
- Use an immersion blender to puree some of the chowder for a thicker consistency, but leave some chunks of fish and vegetables for texture.
- Serve the chowder with crusty bread or oyster crackers for dipping.
Storage Instructions:
Refrigerate the chowder in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the chowder on the stove over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the chowder in individual bowls with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves, oyster crackers, or a drizzle of olive oil.
Pairings:
Crusty bread, a simple green salad, or a glass of white wine.
Suggested Side Dishes:
Roasted vegetables, garlic bread, or a side of rice.
Troubleshooting Advice:
- If the chowder is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
- If the chowder is too thick, add more broth or cream to thin it out.
Food Safety Advice:
- Make sure the haddock is cooked through and reaches an internal temperature of 145°F to prevent foodborne illness.
- Refrigerate leftovers promptly and discard any chowder that has been left at room temperature for more than 2 hours.
Food History:
Chowder is a type of soup that originated in coastal regions of North America, particularly in New England. It typically contains seafood, potatoes, and cream, and is often served with crackers or bread.
Flavor Profiles:
This spiced haddock chowder has a smoky, slightly spicy flavor from the paprika and cumin, balanced by the sweetness of the corn and tomatoes. The fresh basil adds a bright, herbaceous note.
Serving Suggestions:
Serve this chowder as a comforting and satisfying meal on a chilly evening. It's perfect for a cozy dinner party or a family gathering.
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