There’s nothing like a warming bowl of chowder. Mike’s Seafood & Sweetcorn Chowder delivers on all the flavours. Tender pieces of shrimp and white fish cooked cooked in a seafood broth with creamy sweetcorn and even a kick of heat. Great served just as it with some warm Fluffy White Dinner Rolls on the side.
What is a Chowder
Chowder is a type of soup or stew often prepared with milk or cream and thickened with a Roux Sauce. There are many variations but most common is the seafood or vegetable chowder. Any kind of fish or seafood can be added to chowder, but clams, shrimp and white fish are very common. Chowder is popular is the New England as well as Atlantic Canada.
Notes About Mike’s Seafood & Sweetcorn Chowder
- First of all, use good quality stock. Very important as it’s the base for the chowder. Please don’t use a stock cube, they just aren’t good enough for this dish. If you are adventurous enough, you could make your own. If not, just buy quality fish stock.
- The fish I used in this dish was hake and it was frozen fillets. I simply just let them defrost at room temperature and cut them up into bite size pieces.
- Use big shirmp. The big uncooked kind in their shells. They always have the best flavour.
- I used frozen corn in this recipe, as you can’t buy fresh corn around these parts very often. If you can get your hands on fresh corn, use it. I think the rest of it is pretty straightforward as you will see below. Oh, one more thing, if you think your chowder is a tad too thick, you can always add a little more stock.
How To Enjoy This Chowder
Happy chowder making and see you all soon!
Here’s Some More Recipes You’ll Enjoy
Mike’s Sweetcorn & Seafood Chowder
- 1 Leek finely chopped
- 2 stalks Celery finely chopped
- 3 cloves Garlic crushed
- 2 Tablespoons olive oil
- 2 Potatoes peeled and cut small
- 2 ears corn pre cooked or uncooked
- 3 1/2 Cups fish stock
- 8 oz white fish like cod or hake, skin off and cut into cubes
- 1/2 lb shrimp raw, peeled, cleaned and cut in half
- 3 Tablespoon cream
- Small bunch of fresh chopped parsley
- Sea salt
- Fresh ground black pepper
- In a large saucepan set over medium heat add the olive oil, garlic and leeks. Cook, stirring occasionally for 5-7 minutes. Add the potatoes, corn and stock. Bring to a boil and then reduce heat to a simmer and cook until the potatoes are soft. About 12-15 minutes.
- Transfer the chowder to a blender and give it a rough blend for about 10 seconds. Remove and transfer back into the pan set over a medium heat. Add cream and stir well. Add the shrimp and fish. Stir well, season with salt and pepper and leave to cook for about 10 more minutes. Remove from heat and serve with fresh chopped parsley.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.