Showing posts with label chowder. Show all posts
Showing posts with label chowder. Show all posts

Sunday, June 16, 2019

Ottolenghi's Sweet Corn Chowder with Spiced Butter for Souper (Soup, Salad & Sammie) Sundays

I could eat chowder every week in the summer. There is just something about the combination of good fresh sweet corn and potatoes and the creamy base that is so satisfying, even on a warm and humid day.  I have had this Ottolenghi recipe tagged for a while now, liking the idea of a drizzle of spiced butter on top of a veggie chowder.
 

Ottolenghi says, “I call this a chowder even though it lacks the non-veggie elements of the traditional New England varieties. The pungent herb butter added at the end gives it a nice kick (for even more spice, add half a thinly sliced green chilli with the potatoes). Though spicy, it's a very comforting dish that works well as a late weekend brunch.”

 
Sweetcorn Chowder with Spiced Butter
(Serves 4)

1 large leek, cut along its centre and then cut into roughly 1cm squares (I used 2, sliced)
3/4 tsp fresh thyme leaves
3 bay leaves
1 Tbsp olive oil
30g butter
2 celery sticks, cut into 1cm slices
2 medium waxy potatoes (220g in total), peeled and cut into 1cm dice (I doubled the potatoes)
500ml good quality vegetable stock (I used about 6 cups non-chicken stock)
4 fresh corn cobs, corn shaved off (I used 5 ears of Ewa sweet corn + 5 oz frozen corn)
300ml milk (I used 1 can coconut milk)
20g fresh coriander leaves, very roughly chopped

For the spiced butter:
3/4 tsp cumin seeds
3/4 tsp coriander seeds
60g butter
1/2 tsp smoked paprika

(I added 1/2 tsp Aleppo pepper)
sea salt and white pepper

Gently sauté the leek in a large saucepan along with the thyme, bay leaves, olive oil and butter. Once soft and slightly translucent, add the celery, potato and stock. Cook for about 10 minutes, until the potato is almost totally tender. It is important not to over-cook the potato, to ensure a nice, firmish texture in the finished soup.

Remove the bay leaves and add the corn to the soup. Transfer about a half of the soup into another pan and blitz until completely smooth. Return the blended mixture to the main pot and add the milk. Simmer for two to three minutes, taste, season with salt, and remove from the heat.

For the spiced butter, grind the cumin and coriander with a pestle and mortar, place in a dry frying pan, heat up and after about 30 seconds, when you can smell the aroma of the spices, add the butter, paprika, salt and white pepper. Stir to combine, and take off the heat as soon as the butter has melted.

To serve, ladle the soup into four bowls, drizzle each with spiced butter and top with the fresh coriander leaves.


Notes/Results: Chowder that is tasty enough on its own, but raised to the sublime level with the addition of the fragrant spiced butter which adds another layer of flavor and contributes to the silkiness of the soup. It's easy to make and the west coast--almost a California or maybe Baja California vibe it gets from the oil and the cilantro make it unique and a keeper recipe. As usual, Ottolenghi is dead on with the flavors. I will happily make it again.


Speaking of a California vibe, I am linking this soup up to I Heart Cooking Clubs where this week's theme is our monthly Cuisine Spotlight: California. Dishes from any of our IHCC chefs with California feeling ingredients and/or a California vibe.


 Now let's have a look in the into the Souper Sundays kitchen.


Tina of Squirrel Head Manor shared a classic BLT sandwich and said, "As I mentioned earlier I wanted to hook up with a few cooking events but alas......best laid plans. One of the days we were home watching over Aja we made simple BLT sandwiches. It wasn't a cool and unique offering for Deb`s Souper Sundays event but I think I will bring it to the party after all. Obviously you don`t need a recipe for a BLT. I like to load them with fat tomato slices and use the Trader Joe`s bread. That makes such good toast!"

 
Thanks to Tina for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
  
 Have a happy, healthy week!
 

Sunday, November 11, 2018

Fish & (Creamed) Corn Chowder in a Bread Bowl for Souper (Soup, Salad & Sammie) Sundays

I was chatting with a friend this week and she asked what soup I was going to make. I told her nothing was readily coming to mind (with 500+ soups already on the blog, it can be hard to be inspired sometimes) and she sent me three of her favorite soup recipes.


I decided to start with the Halibut Chowder that she said was her mother's recipe. There's something about a mom's recipe that you know has to be good--especially when it's from the era where milk and butterfat be damned. ;-) I have made plenty of chowders with fresh and frozen corn, but not creamed corn, and I was intrigued to see what it did to the this one.


I made a few changes (noted in red below), subbing the haddock and cod I had in the fridge for the halibut and swapping the milk and cream out for coconut milk--still rich but better for my breathing (I did keep the butter though). I also took out the bacon, adding liquid smoke and Old Bay Seasoning to get a smoky vibe, and I didn't stir the flour in at the end--finding the chowder thick enough and not wanting to risk a lumpy, flour taste. I served it in  a sourdough bread bowl because it seemed like the perfect bread bowl chowder.


(White Fish) Halibut & (Creamed) Corn Chowder
By Deb's Friend, Barbara
(Serves 4 to 6)

2 lbs halibut (I rinse and squeeze 12 a lemon so there is no fishy taste) (I used 1 lb cod & 1 lb haddock)
4 slices of bacon cut into piece (I omitted)
3/4 cup chopped onion or 1 jar/can of pearl onions
1 Tbsp minced garlic
2 cups diced potatoes
1 1/2 cups water
1 1/2 tsp salt
1/4 tsp pepper
(I added 1/2 tsp liquid smoke)
(I added 1/2 tsp Old Bay Seasoning)
1/4 tsp dill weed
1 16-oz can cream corn (My can was 14.75 oz)
2 cups half & half (I omitted & used coconut milk)
2 cups milk (I omitted and used coconut milk)
1 1/2 Tbsp butter
1 1/2 Tbsp flour (I omitted)

Cook bacon in bottom of pot until crisp (drain the grease) add onions, potatoes, water, salt and dill. Cover and simmer 12 minutes. Add halibut (cut in one inch cubes) cover again and cook 8 more minutes. Add corn and all the milk heating gently; lastly add the flour and butter. Serve.


Notes/Results: Rich, creamy and good. A very nostalgic fish chowder. In addition to thickening the chowder, I found the creamed corn imparts more of a corn flavor to the soup, which I liked. I found the chowder plenty thick without the flour, but if you want it even thicker, I'd actually add it in the beginning to cook out the flavor and blend it better. I am happy to have this chowder for lunches this week and would happily make it again. Thanks Barb!


Let's take a look into the Souper Sundays kitchen:


Tina of Squirrel Head Manor shared tasty Charcoal Grilled Cheeseburgers and said, "Doug's retirement means he is cooking and grilling more. This is something I have probably shared before, a grilled burger, but here we have oven roasted potatoes as an accompaniment. I tossed the tiny potatoes with olive oil and rosemary and convection roasted. They were pretty good."

 
Mahalo to Tina for joining in this week!
 
About Souper Sundays:


Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how... 

 To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).


 
Have a happy, healthy week!
 

Sunday, September 16, 2018

Smoked Fish, Leek and Potato Chowder (Scottish Cullen Skink) for Souper (Soup, Salad & Sammie) Sundays

I love a good chowder. Add smoked fish and I'm even happier. This Smoked Fish, Leek and Potato Chowder, known as Cullen Skink in Scotland, by Hugh Fearnley-Whittingstall is a great example. I was able to find non-smoked haddock at Whole Foods and smoked white fish, so I combined the two, added a little liquid smoke into the mix, and made a few other changes--noted in red below.


River Cottage says, "A creamy smoked fish and potato soup, known in Scotland as cullen skink, rarely fails to be supremely soothing and comforting. This very simple but utterly delicious example can be knocked up in little more than half an hour.


Smoked Fish, Leek and Potato Chowder
Slightly Adapted from Hugh Fearnley-Whittingstall Via RiverCottage.com
(Serves 4) 

300g (10.5 oz) smoked pollack or smoked haddock fillet (I used 1 lb haddock fillet + 1/2 lb smoked whitefish)
650ml (about 3 cups) fish or vegetable stock (I used 5 cups no-chicken veggie stock)
a large knob of butter
2 large leeks, trimmed, washed and finely sliced (I used 4 medium leeks)
500g (18 oz) potatoes, peeled and cut into 4–5mm cubes (about 1/2-3/4 inch)
4 Tbsp double cream (I used 1/2 cup coconut creamer)
(I added 1 1/2 tsp liquid smoke)
sea salt and freshly ground black pepper
Finely chopped parsley, to finish (optional)

Put the fish into a saucepan and add the stock. Bring slowly to the boil, then immediately turn off the heat, flip the fish over in the pan, cover and leave for 3 minutes. Turn the fish over again and check if it is cooked – the flesh should all be opaque and flake easily from the skin. If it’s not quite done, leave it in the covered pan for a couple of minutes longer. Once cooked, lift it out of the pan on to a board, reserving the stock. Take the fish off the skin in large flakes, checking for any bones as you go.

Heat the butter in a large pan over a medium-low heat. Add the leeks and sweat gently for about 10 minutes until soft. Add the potatoes and reserved stock. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.

Stir in the cream and flakes of smoked fish. Reheat gently, without boiling, then taste and add salt and pepper as needed. Ladle into warm bowls and finish with a scattering of parsley if you like. Serve at once, with brown bread and butter on the side.


River Cottage Notes: If you don’t have leeks, but you do have spring onions, or even regular onions, you can happily use them instead. Trim and slice a couple of good bunches of spring onions and sweat for 5 minutes only. Or finely slice 2 large onions and sweat for 12–15 minutes, until soft and tender.


Notes/Results: Just a yummy bowl of chowder--like potato-leek soup and fish chowder married together. I actually liked using the frozen haddock fillets with the smoked white fish as it gave a nice variation in texture. adding the liquid smoke meant I didn't lose any of the smoky flavor and the frozen haddock was more economical too--a win-win in my book. This chowder will make great lunches throughout the week. The only think I am missing as I am avoiding gluten, is some good bread to dunk in it. A tasty soup and pretty quick and easy to make, I would happily make it again. 


Linking this chowdery soup up to I Heart Cooking Clubs where it's our Monthly Featured Dish/Ingredient Challenge: Chilis & Chowders from any of our featured IHCC Chefs.


Here's a few links to my other favorite chowders and chilis (three of each) from our IHCC featured chefs:

Nigel Slater's Quick Fish and Corn Chowder:


 Rick Bayless's Lanie's "The World's Greatest Chili" 

 
Jacques Pépin's Corn and Hominy Chowder:


Mark Bittman's Espresso Black Bean Chili

  
Jacques Pépin's Tomato Chowder with Mollet Eggs

 
Giada's Vegetarian Chili Verde:

  
Lets take a look into the Souper Sundays kitchen:


Lovely Tina of Squirrel Head Manor shared Potato, Corn and Mushroom Soup and said, "This past week it was clean-out-the-fridge time and the orphaned veggies found themselves dropped into a soup. Sometimes those kind of soups are the best - no recipes to follow, just chop and dice whatever yummy vegs you have on hand and go from there. (Another bonus for zero waste.) It made enough for two days lunches for us. Once Doug retires I will divvy  up the lunch fixings so he can heat some at home and I take some to work. Now that will be weird after eating lunch together for decades. More on that later."


My pal Kim of Stirring the Pot brings a unique chili and said, "Giada's Lentil and Hominy Chili is a vegetarian delight. The lentils really make this chili hearty and comforting, and the hominy, well, I just love that stuff. It's fragrant, it's chewy, it just pops in your mouth and it's just plain fun to eat. I have NO idea why it's not more popular. However, I do feel like what makes this chili are the toppings, especially the lime juice. The squeeze of lime really brightens things up and brings all the flavors together. The avocado adds a lovely creamy quality and the cilantro...well I just love that too.

  
Mahalo to Kim and Tina for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!
 

Sunday, March 25, 2018

(Vegan) Southwestern Vegetable, Bean and Corn Chowder for Souper (Soup, Salad, & Sammie) Sundays

Today we have sunshine...finally, but this chowder with its bright colors entered my mind during a week with lots of gray and rain. I wanted something bright, healthy but hearty and contained lots of beans and veggies. I was craving something slightly creamy rather than a stew or chili so I settled on a chowder, made vegan but bulked up with plenty of tasty ingredients and of course, fun toppings.


I almost put shrimp in this but decided to keep it vegan. If the beans and hominy aren't enough to satisfy you, you could certainly add them or even some cooked chicken. You could also add rice, change up the milk, and exchange any veggies you want. I kept mine on the medium-mild side of things--more warm-spiced than hot--but there is a definite kick on the end of the bite. Poblanos are generally on the milder side of chili peppers and I used mild green chiles too, but added spice with a chipotle-garlic spice blend, as well as some Aleppo pepper. Just change up your chili peppers to add more heat or serve it with your favorite hot sauce. 

 
Southwestern Vegetable, Bean and Corn Chowder
By Deb, Kahakai Kitchen
(Serves 8

2 Tbsp olive oil
1 large onion, chopped
2 medium carrots, chopped
1 bunch green onions, chopped, white & green parts separated
1 red bell pepper, seeded and diced
2 large Poblano chili peppers, seeded and diced
3 cloves garlic, minced
2 teaspoons cumin powder
2 teaspoons chili pepper blend of choice (I used this one)
1 tsp, or to taste Aleppo pepper, or chili pepper of choice
1/2 tsp celery seed
1/2 tsp black pepper
1/2 tsp salt = more to taste
4 medium red potatoes, scrubbed and cubed (about 2 heaping cups)
1 (29 oz) can hominy, rinsed & drained (if you can't find add 2 more cans beans of choice)
1 (15 oz) can low-sodium black beans, rinsed and drained
1 (15 oz) can low-sodium pinto beans, rinsed and drained
1 (4.5) can diced mild green chiles
2 cups frozen corn, defrosted
4 cups low sodium vegetable broth
1 (15 oz) can lite coconut milk

To garnish:
sliced avocado
fried tortilla strips or tortilla chips
green onions--green top only, sliced thinly
fresh cilantro leaves

Heat oil in a large soup pot over medium heat. Add onion, carrots, white part of green onions, red pepper, poblanos and saute until softened--about ten minutes. Add garlic and all spices and saute another 2 minutes. 

Add potatoes, hominy, beans, green chiles, corn and vegetable broth and bring to a boil. Reduce heat, stir in coconut milk and simmer, partially covered until potatoes and other vegetables are softened, about 20 minutes. Taste for seasoning and add as needed.

Ladle into bowls and serve hot with sliced avocado, fried tortilla strips, sliced green onions and cilantro as desired. Serve with hot sauce if desired.


Notes/Results: I am a bit in love (or at least serious like) with this bean and vegetable chowder. It has a savory, slightly smoky broth with a warm, but not to spicy heat from the chili peppers. The corn adds bursts of sweetness and the hominy a pleasant chewiness, while the creamy avocado and crisp fried tortilla strips on top add their own welcome variations to the texture. The beans add fiber and protein and keep it satisfying--although not too heavy, making it great for whatever season or weather you might be having. I'll be happily enjoying this all week and would make it again.


We have some tasty dishes waiting in the Souper Sundays kitchen, let's have a look!


Tina of Squirrel Head Manor shared a tasty sandwich, this Grilled Chicken Gyro and said, "This is the sandwich I was attempting to linkup with Deb's Souper Sunday for last week. Seriously delicious is grilled chicken with tzatziki sauce, tomatoes, lettuce and onions.  Flatbread is sturdy enough to hold all this without having too much breading. Bring it on."



Shaheen of Allotment2Kitchen made Black Beans and Tempeh Chile and said, "The tempeh in this Black Turtle Beans Chili made for a pleasant change. Neither of us are that keen on tempeh, but we enjoyed the texture it added. We not only enjoyed it over white Basmati rice, but also as Enchiladas and also straight out of a bowl with a spoon."



Judee of Gluten Free A-Z Blog brought an Open-Faced Sandwich with Roasted Veggies and said, "Looking for a quick but healthy lunch idea? Open faced sandwiches hit the spot! I had some leftover roasted vegetables from the roasted vegetable tray I made for company last night, so I decided to make myself a treat for lunch."



Kim of Stirring the Pot made Giada's Burrata and Kale Salsa Verde Bruschetta and said, "Not only is this a gorgeous bruschetta, with colors resembling the Italian flag, but it's also bursting with flavor and texture. I loved biting into the crunchy ciabatta bread and tasting all the elements: the hint of char on the bread, the bright fresh flavor from kale salsa verde, the sweet chewy sun-dried tomatoes, toasted pine nuts, and decadently creamy and luscious burrata cheese. I want another piece just thinking about it!"


Thanks to everyone who joined me this week at Souper Sundays!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!