Best 2 Fish And Corn Chowder Recipes

Corn and fish chowder is a classic American comfort food, perfect for a cold winter's day. This hearty and flavorful soup is made with fresh or frozen corn, potatoes, celery, onion, and fish, all simmered in a creamy broth. Some variations of the recipe also include carrots, bell peppers, or tomatoes. The fish used in corn and fish chowder can vary, with popular choices including cod, haddock, salmon, and tilapia. The soup is typically seasoned with salt, pepper, and herbs such as thyme, rosemary, or oregano. Corn and fish chowder can be served with a variety of sides, such as crackers, bread, or salad. It can also be topped with additional ingredients such as shredded cheese, sour cream, or chopped green onions. This versatile soup is a delicious and easy-to-make meal that is sure to please the whole family.

Let's cook with our recipes!

FISH AND CORN CHOWDER

Fish and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 quart seafood or chicken stock
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, finely chopped
1 onion, chopped
4 to 5 ribs celery hearts with leafy tops, finely chopped
2 starchy potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 fresh bay leaves
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
2 pounds haddock
1 tablespoon seafood seasoning (recommended: Old Bay)
1 cup whole milk
2 cups heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped chives, optional
2 tablespoons chopped dill leaves, optional
1 lemon, zested, optional
Salt and freshly ground black pepper
Oyster crackers, to pass at table
Hot sauce, to pass at table

Steps:

Heat the stock in small pot over medium heat.
In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

FISH AND CORN CHOWDER

Fish and Corn Chowder image

Versatile basic recipe -- This is easily modified to use chicken or clams instead of fish -- just change out the seasoning as desired. Great on a cool day served with fresh-baked rolls.

Provided by riflmom

Categories Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 lb fish fillet
16 ounces frozen corn
3 tablespoons butter, divided
1 1/2 cups onions, diced
3/4 cup celery, diced (1 or 2 stalks, with top)
2 garlic cloves, minced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
12 ounces chicken broth
1 1/2 cups water
4 potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf (2 if small)
1 teaspoon dried thyme
2 teaspoons Old Bay Seasoning
3 tablespoons flour
1 1/2 cups milk
12 ounces evaporated milk
2 teaspoons fresh parsley, chopped (garnish)
1 teaspoon fresh dill, chopped (garnish)

Steps:

Rinse the fish and cut into bite-sized chunks. Remove the corn from the freezer to take some of the chill off while preparing the basic chowder. Set both aside.
Melt 1 T butter in a large stock pot. Saute the onion, celery and garlic until almost translucent. Add the bell peppers and continue to saute until all are soft.
Add the broth, water, potatoes, and seasonings. Bring to a boil.
Reduce heat, cover and simmer until the potatoes are tender, about 25 minutes. (If desired, mash some of the potato to additionally thicken the chowder).
In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.
Add the fish, corn, and remaining 2 T butter. Bring to a boil, reduce heat and cook, stirring gently, another 5 to 10 minutes until fish is cooked through and chowder is thickened slightly. Remove bay leaf before serving.
Garnish with fresh parsley or dill. Pass Tabasco at the table.

Nutrition Facts : Calories 472.4, Fat 14.2, SaturatedFat 8, Cholesterol 81.8, Sodium 799.7, Carbohydrate 58.4, Fiber 6.6, Sugar 4.1, Protein 30.8

Tips:

Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Always opt for fresh, sustainably caught fish and sweet, juicy corn.
Don't Overcook the Fish: Fish cooks quickly, so be careful not to overcook it. Overcooked fish will become tough and rubbery.
Use a Variety of Vegetables: This recipe calls for potatoes, carrots, and celery, but you can add other vegetables that you like, such as bell peppers, onions, or zucchini.
Season Generously: Don't be afraid to add plenty of salt and pepper to your chowder. Season to taste and adjust as needed.
Let the Chowder Simmer: Simmering allows the flavors to meld and develop. Be patient and let the chowder simmer for at least 30 minutes, or even longer if you have time.
Serve with Fresh Bread or Crackers: Fish and corn chowder is a hearty and satisfying meal on its own, but it's even better when served with fresh bread or crackers for dipping.

Conclusion:

Fish and corn chowder is a classic New England comfort food that is perfect for a cold day. This recipe is easy to follow and can be made with a variety of fresh ingredients. With its creamy broth, tender fish, and sweet corn, this chowder is sure to be a hit with the whole family. So next time you're looking for a delicious and satisfying meal, give this fish and corn chowder a try.