Friday, October 16, 2009

Smoky Fish Chowder

Inspired by the yummy Smoked Salmon Chowder that the whole fam loved, I decided to do a similar thing with another smoked fish. I still had some half-and-half hanging around, needing to be used, but I didn't have any smoked salmon. I did have a bunch of hickory-smoked tuna though! (It comes in those little pouches, located by the canned tuna.) The title "Tuna Chowder" does not sound appetizing at all (to me, anyway), so I'll call this "Smoky Fish Chowder". This was really, really good, too.

I added some smoked paprika and the chowder has a pleasant rosy color. All I had on hand was a red onion, so I used that, and I actually like the color it gives to the soup, along with the bright yellow corn. Red potatoes would work well in this recipe; I used yellow.

My soup was almost too thick (this recipe was an experiment, after all). Next time, I would want to add an extra cup of broth, or a cup of low-fat milk to thin it out a bit.

Smoky Fish Chowder
recipe by What a Dish!

1/2 tablespoon butter
1 tablespoon olive oil
1 small red onion, chopped
1-2 cloves garlic, minced
2 celery stalks, sliced
2 cups chopped yellow or red potatoes (don't peel)
2 cups chicken or fish stock
1 teaspoon Old Bay Seasoning
1/2 teaspoon smoked Spanish paprika
1 cup frozen sweet corn
2 cups half-and-half
1/4 cup all-purpose flour
freshly ground pepper, to taste
1/2 lemon, juiced
10 oz. hickory-smoked tuna

1. In a large soup pot, over medium-high heat, melt the butter and olive oil together. Add the chopped onion, then the garlic and celery, and cook until the onion is soft. Add potatoes and stock/broth. Cover and simmer for 10-15 minutes, or until potatoes are tender. Add the corn.

2. In a medium bowl, whisk the flour and half-and-half together. Whisk this mixture into the broth/veggie mixture in the pan, stirring well. Cook over medium heat until soup starts to thicken (do not let it come to a boil).

3. To the hot soup, add the fresh ground pepper, lemon juice, and smoked tuna. Cook until heated through. (If too thick, add an extra cup of broth or milk, heated first in the microwave. Stir until combined and mixture is hot enough.)

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Karine said...

Wow amazing way to use half-and-half! I

Linda said...

I'm impressed with your experiment!