This hearty chowder, chock full of potatoes, corn, fish and bacon, gets a sweet note when corn stock stands in for fish stock. Recipes below.
In another life, I spent a lot of time in Nova Scotia, and various chowders were a happily regular part of my days. They would be based on whatever fish came in on the boats in the morning (often cod, hake or haddock) or whatever clams I dug, or even at particularly lavish moments, one or two lobsters. A fish stock made from the trimmings was usually the base. Everything would be completed with beautiful fresh local milk and butter.
Making this chowder reminded me of those times, of spending days in the salt air and the sun and dining on whatever I happened to forage or that our friends and neighbors caught or raised.
Honoring our Midwest life, rather than using a fish stock base, this chowder uses a simple corn stock. I think you will be pleased to have this corn stock recipe. It is definitely on the sweet side, warm and delicious, easy to prepare and eminently freezable. You’ll find it useful in many ways.
As with any chowder, this one will be delicious the first day and even better the next. Serve it with a leafy deep-green salad dressed with a garlicky vinaigrette and a cold, easygoing white wine like Muscadet or Pinot Grigio, or a good lager.
I would say that the leftovers will last three or four days in the fridge, but, really, you won’t have leftovers.
Corn Stock
Makes about 8 cups
Eight fresh corn cobs (corns kernels removed)
1 small onion, peeled and cut in half
2 sprigs fresh sage
10 cups water
Strip the corn kernels off the cobs. Set aside one cup for the chowder.
Put the cobs in a big pot with the onion and the fresh sage. Pour the water over all. Bring to a boil, then reduce heat and simmer, covered, about 75 minutes.
Strain and it is ready to use. You may also freeze it for future use.
If you use a yellow corn, the stock will be a lovely golden color. If you use white or bi-color corn, the stock will be paler.
Fish and Corn Chowder
Serves 4 or more
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
3 slices of bacon
1 onion, coarsely chopped
1 bay leaf
1 tablespoon fresh thyme
4 cups corn stock
1 cup of fresh corn kernels (or you may use frozen – thawing before using)
2 cups of potatoes cut into 1″ cubes
12 ounces white-fleshed, mild fish—we used 2 tilapia loins—cut into 2″ chunks
1 cup whole milk
freshly ground black pepper and salt
Cook the bacon in a big, heavy stock pot or Dutch oven over a medium flame. Transfer to a paper towel-lined plate, cool, crumble and set aside. Lightly wipe out the pot, leaving a bit of bacon fat. Add the olive oil and the butter and heat to medium. Add the onion, bay leaf and thyme, and sauté for 2 minutes. Then add the potatoes and sauté for a couple of minutes more. Add the corn. Sauté for a minute more.
Pour the corn stock over all and bring everything to a boil. Reduce to a simmer and cook until the potatoes are tender—4 to 5 minutes.
Remove about 1/3 of the soup and purée it in a blender. Return the purée to the pot and bring everything back to a gentle simmer. Stir in the reserved bacon.
Slide the fish chunks into the pot and simmer until they are just cooked through—a couple of minutes at most. Add the milk, stir carefully, adjust the seasoning with salt and black pepper, and this is ready to serve.
Yes, I will try this! Three questions, though: first, would cutting the onion up when making stock make the stock more flavorful (too flavorful, perhaps)? I figure since we’re straining it anyway, keeping the onion in big lumps isn’t vital. Second, what are some other “white-fleshed mild fish”? Finally, if I’m going to have leftovers, and I will, would it be a better thing to set aside the leftovers before adding milk? Thanks!
Once again, you have posted just the recipe I was looking for. I just happen to have a big container of lobster and corn stock in my freezer that I made from the shells and cobs of our end of summer lobster/corn blow out. I’m beginning to think you two are mind readers!
Mmmm, corn chowder. That is all.
Anita, it is OK to cut up the onion if you prefer. Other mild white-fleshed fish are cod, haddock, hake, and – extravagance! – halibut. And no, regarding milk, I favor togetherness. There’s no advantage to not adding it and in fact it will taste better if you do.
Thank you, Jeri! Oooh, spooky. Which reminds me – we recently learned that on Halloween, there will be an opportunity to learn the Thriller dance at the Lou Conte studios. We may just do that.
Thanks, Dr. M. I agree. Once the idea got into the head, that was it.
Hi Marion, tried this recipe, and it turned out to be absolutely delicious!
Thanks for sharing,
Jane
My household was thinking of making something like this tonight! Serendipitous stumble-upon!
Try it, Sonya! Let me know how you like it!
And a belated thanks, Jane!
If I am using frozen corn, what stock would I use? No fresh corn on the cob. Oh, would frozen corn on cob make stock just as well as fresh?
Debbie, I honestly don’t know. I haven’t tried this with frozen corn on the cob. It’s worth a shot!