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Recipe: How to Cook Panfish Chowder
Here’s a recipe for one of those lazy, sun-dappled summer days when the corn is high and the bream have been happily bending a cane pole. It’s a classic fish chowder that gets some extra summery sweetness from its “corn stock” base, made by simmering the cobs. This is a superb use for panfish, but you can substitute almost any other fish with equally satisfying results.
Ingredients
4 large ears fresh corn
1 yellow onion, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
4 whole peppercorns
2 Tbsp. vegetable oil
1⁄4 lb. bacon, diced
2 russet potatoes, peeled and cut into 1⁄2-inch cubes
11⁄2 lb. panfish fillets, cut into 2-inch pieces
1⁄2 cup heavy cream
2 Tbsp. chopped fresh parsley
Salt and freshly ground pepper, to taste
Directions
1. MAKE THE CORN STOCK:
Remove the kernels from the corn and set aside. Snap the cobs in half. Heat vegetable oil in a large stockpot over medium-high heat, then add the onion, carrot, celery, and peppercorns. Cook, stirring frequently, for about 8 minutes, until the onion is translucent. Add the cobs and 2 quarts of cold water. Bring to a boil, reduce the heat to low, and simmer for 40 minutes. Strain through a colander into another pot. Toss out the solids.
2. MAKE THE CHOWDER:
In a large stockpot, over medium heat, sauté the bacon until almost crispy. Set aside. Add the potatoes and reserved corn kernels to the pot, along with generous dashes of salt and pepper, and sauté, stirring, for 5 minutes. Add the corn stock. Bring to a boil; simmer for 12 minutes. Add the reserved bacon, then gently drop in the fish. Cover and cook for 3 minutes. Carefully pour the cream around the sides of the pot, then shake the pot to incorporate it. (Don’t stir, lest you break up the fish.) Garnish with chopped parsley. Serves 4.
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Comments (13)
I followed this recipe to the letter yesterday. This is the most fantastic fish chowder ever!
It's next on my recipe list.
Mmm,Mmm ... Good!
This stuff sounds great. Only problem with the article is that the picture doesn't match the recipe. The last thing in step one says toss the solid which includes the onions, celery and carrots. If they get tossed out how come they're in the chowder in the picture?
Hey dpervorse, I noticed that too. If I make this, the veggies are staying in like in the picture. It looks really good, so I may just have to do that.
Seadog, glad to see I'm not the only one that pays attention to the detail. And yeah, I plan to save the veggies too. Sure looks as good as it sounds from the recipe.
Seadog, glad to see I'm not the only one that pays attention to the detail. And yeah, I plan to save the veggies too. Sure looks as good as it sounds from the recipe.
I think they should change the recipe. Because not all people pay attention to detail. If you look at the picture you can see all the veggies in there but it says to toss out the solids!!! Just think of what it would taste like without the veggies!!! There is alot of people out there that are just going to follow the recipe, and get rid of the veggies!! Help them make it right
this recipe is sooo good.
I think that it's written in 'chef-speak'. One batch of veggies for the corn stock (stalk?). Stirfry them until well carmalized (icky looking dark brown Maillard reaction color) for stock flavour. I'd even cook the cobs at the end of the veggie fry. Then add the water to simmer. Strain and toss those veggie bits that survived. Another batch cooked for the final chowder.
I couldn't talk my Dad into keeping the veggies, so he put them to the side and I added them later, the next time we made it they stayed in, note that the first part is the stock recipe-which just like other stocks is liquid, solids can also be defined as peppercorns, bay leaves and corn cobs,which if you use a little common sense and grace towards the author are the unwanted solids, ie leave the delicious carrots, celery and onions. Gumbo, chowders, and soups have a little more variation and do not require exact amounts and steps to turn out well vs fresh breads, biscuits from scratch that you cannot get away with changing amounts too much as much I like spice and garlic in my cooking so I often change things up a bit. Any idea on making the chowder a little thicker?
chowder is amazing and that looks delicious.
Wow, looks delicious! I think I know what im making tomorrow. 8]
really really good, not too much work. got to go fishing again!
Post a Comment
This stuff sounds great. Only problem with the article is that the picture doesn't match the recipe. The last thing in step one says toss the solid which includes the onions, celery and carrots. If they get tossed out how come they're in the chowder in the picture?
I couldn't talk my Dad into keeping the veggies, so he put them to the side and I added them later, the next time we made it they stayed in, note that the first part is the stock recipe-which just like other stocks is liquid, solids can also be defined as peppercorns, bay leaves and corn cobs,which if you use a little common sense and grace towards the author are the unwanted solids, ie leave the delicious carrots, celery and onions. Gumbo, chowders, and soups have a little more variation and do not require exact amounts and steps to turn out well vs fresh breads, biscuits from scratch that you cannot get away with changing amounts too much as much I like spice and garlic in my cooking so I often change things up a bit. Any idea on making the chowder a little thicker?
I followed this recipe to the letter yesterday. This is the most fantastic fish chowder ever!
It's next on my recipe list.
Mmm,Mmm ... Good!
Hey dpervorse, I noticed that too. If I make this, the veggies are staying in like in the picture. It looks really good, so I may just have to do that.
Seadog, glad to see I'm not the only one that pays attention to the detail. And yeah, I plan to save the veggies too. Sure looks as good as it sounds from the recipe.
Seadog, glad to see I'm not the only one that pays attention to the detail. And yeah, I plan to save the veggies too. Sure looks as good as it sounds from the recipe.
I think they should change the recipe. Because not all people pay attention to detail. If you look at the picture you can see all the veggies in there but it says to toss out the solids!!! Just think of what it would taste like without the veggies!!! There is alot of people out there that are just going to follow the recipe, and get rid of the veggies!! Help them make it right
this recipe is sooo good.
I think that it's written in 'chef-speak'. One batch of veggies for the corn stock (stalk?). Stirfry them until well carmalized (icky looking dark brown Maillard reaction color) for stock flavour. I'd even cook the cobs at the end of the veggie fry. Then add the water to simmer. Strain and toss those veggie bits that survived. Another batch cooked for the final chowder.
chowder is amazing and that looks delicious.
Wow, looks delicious! I think I know what im making tomorrow. 8]
really really good, not too much work. got to go fishing again!
Post a Comment