Ingredients with Measurements:
- 1 lb haddock fillets, skin removed and cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/2 cup dry white wine
- 4 cups fish or vegetable broth
- 2 cups diced potatoes
- 1 cup corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the flour, smoked paprika, cumin, thyme, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
3. Pour in the white wine and stir to deglaze the pan. Cook for 2-3 minutes until the wine has reduced by half.
4. Add the fish or vegetable broth, diced potatoes, and corn kernels. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender and puree in batches.
6. Add the haddock pieces and heavy cream to the pot. Simmer for 5-7 minutes until the fish is cooked through and the soup has thickened slightly.
7. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh thyme leaves.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 29g
Protein: 23g
Sodium: 820mg
Fiber: 4g
Sugar: 4g
Substitutions for ingredients:
- Haddock can be substituted with any white fish such as cod, tilapia, or halibut.
- Corn can be substituted with other vegetables such as carrots, celery, or bell peppers.
- Heavy cream can be substituted with half-and-half or coconut milk for a dairy-free option.
Variations:
- Add diced bacon or pancetta for a smoky flavor.
- Use chicken broth instead of fish or vegetable broth for a different flavor profile.
- Add a can of diced tomatoes for a tomato-based chowder.
- Top with crumbled crackers or oyster crackers for added texture.
Tips and tricks:
- Make sure to remove the skin from the haddock fillets before cutting into bite-sized pieces.
- Use an immersion blender for a smoother consistency, or leave the soup chunky if preferred.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a large soup bowl with a sprig of fresh thyme on top.
Garnishes:
Fresh thyme leaves, crumbled crackers or oyster crackers
Pairings:
- Serve with a crusty bread or garlic bread for dipping.
- 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 asparagus
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the fish until it is fully cooked through to avoid any foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chowder is a traditional seafood soup that originated in New England in the 18th century. It was originally made with fish or shellfish, potatoes, and milk or cream.
Flavor profiles:
This spiced haddock chowder has a smoky and slightly spicy flavor from the smoked paprika and cayenne pepper, balanced by the sweetness of the corn and creaminess of the potatoes.
Serving suggestions:
Serve as a main course for lunch or dinner with a side salad or crusty bread.
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