Directions: |
Directions:This Latin American-inspired chowder is versatile and easy to prepare. Use firm, white-fleshed fish, such as cod, snapper, halibut, angler, flounder or sea bass. A variety of shellfish can also be added, including shelled clams, shrimp (prawns) and scallops. If you cannot find fresh baby lima beans, more mature fresh limas can be used; they will need to be blanched for 2-3 minutes in boiling water and then drained before adding to the chowder. Prepare the soup base and half-cook the potatoes in it up to 8 hours in advance. At serving time, simply bring the soup base to a simmer and add the corn, limas and fish or fish and shellfish.
Soup base: In a large, deep saucepan over medium heat, warm the olive oil. Add the onions and sauté, stirring, until tender and translucent, about 8 minutes. Add the garlic, lime or lemon zest and paprika and sauté for 2 minutes. Then add the celery, tomatoes, jalapeños and sauté for 2 minutes longer. Add the stock and potatoes and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are about half-cooked, 10-12 minutes.
Just before serving: Add the corn, lima beans, half-and-half or cream (if using) and fish and simmer, uncovered, until just cooked, about 5 minutes, do not overcook or the seafood will toughen. Season to taste with salt and pepper and sprinkle with the cilantro. Serve at once.
(Optional Chicken Chowder: Omit the seafood/fish and use chicken stock. Add 6 whole chicken breasts (skinned, boned, and cut into chucks). Simmer until the chicken is opaque and cooked through, 5-7 minutes. |
This recipe for Seafood Chowder is from