This hearty chowder recipe from Chef Lian features sweet corn from local Chilliwack farms, beautiful line caught Pacific ling cod caught off the coast of Vancouver Island and smoked Canadian bacon. A delicious late summer-early fall soup, corn chowder is the perfect backyard BBQ appetizer or a hearty lunch.
Serves 4
Ingredients:
For the soup vegetables and bacon
- 4 slices Canadian smoked bacon cut into thin pieces
- 1 cup celery, small dice
- 1 cup white onion, small dice
- 1/4 cup fennel bulb, small dice,
- 1/4 cup leek, white only, small dice
- 2 cloves garlic, smashed and small dice
- 2 cups Yukon gold potatoes, cut into cubes in water
- 1tbsp Olive oil
- 1tbsp butter
- salt & pepper to taste
For the soup stock
- 1L Vegetable stock, or fish stock optional
- 1/4 cup cream
- 1/2 cup whole milk
- 1 bay leaf
For the ling Cod
- 1 cup Ling Cod, dice lingcod into bite size pieces
Equipment
- 1 strainer
- 1 med sauce pot
- 1 wooden spoon
For the finishing touch
- 2 tbsp butter
- 2 tbsp chives or parsley or both mixed
- 2 tbsp lemon, freshly squeezed
Method for the vegetables
- Heat up a medium sauce pot. Add oil. Add bacon and cook till slightly coloured.
- Sauté onions, garlic and leeks, season with s/p
- Sauté till onions is translucent, then add fennel and butter. Combine well and set off heat.
- Set aside celery and potatoes (in water)
Method for soup stock
- In a medium size sauce pot combine cream, milk, vegetable stock and bay leaf.
- Bring to a light simmer.
Making the soup
- Place the medium sauce pot with the bacon and sautéed vegetables back on the heat and add soup stock.
- Mix well and bring to slow boil, bring chowder down to a medium simmer and add your strained potatoes. Once your potatoes are half cooked add the celery.
- When the potatoes are tender (test with small knife or fork) add cubed fish and mix well, let simmer for one minute to cook the fish and the soup is done.
Finishing the soup and assembly
- Add the butter, herbs and lemon juice the soup
- Ladle chowder into a soup bowls and saving some parsley leaves and place on top for garnish.
