Grilled Corn & Fish Chowder Recipe

August 10, 2006 | Posted by Allison as Seafood Recipe at 1:00 pm | Comments »

Fish Corn Chowder Reci.png Now that we know the best way to clean all of our fresh fish, let’s eat ‘em up right. This Grilled Corn & Fish Chowder recipe is sure to win over every heart & every palate. Enjoy!

Ingredients:

2 cobs Fresh corn
3/4 pound Striper fillets, skin removed
1/4 pound White fish (halibut, hake or scallops)
2 cups Chicken, fish or shrimp stock
2 cups Water
4 ounces Smoked bacon or Pancetta, rind removed and cut into small diced (yummmm)
2 tablespoons Unsalted butter or olive oil
1 medium white onion, diced
1.5 pounds Idaho potatoes, skin-on & diced
2 teaspoons Paprika
1/4 teaspoon Cayenne Pepper
1 cup Heavy cream
2 tablespoons chopped fresh herbs (chives, parsley, rosemary or thyme)
S & P, to taste

What’s Next:

Go ahead & set your grill to medium-high. Shuck corn, oil and grill until kernels are slightly blackened, but still plump. Cut the corn off the cobs and reserve. Place cobs in a small pot and cover with stock and water. Bring pot to a boil and then reduce heat to low and let the corn flavor steep into the stock mixture, approximately one hour. Remove cobs before adding stock to the chowder.

To grill the fish, generously coat in oil and season well with salt and pepper, and place on grill at high heat. Using a spatula, flip the fillet after approximately two minutes. Remove fish once both sides are grilled but still rare. Cool. Once cooled, shred the fish in a bowl and reserve.

In a large, heavy-bottom pot, render the bacon until it is crisp and brown. Using a slotted spoon, remove the bacon from pan. Add the butter or oil and onion. Cook on medium-high heat, stirring occasionally, until the onion is soft but not brown. Add potatoes and cook for approximately two minutes. Sprinkle with paprika and cayenne and stir until fully coated. Pour in stock mixture so the potatoes are covered by approximately one inch. Bring to a boil, reduce heat to medium, cover pan and cook the potatoes until you are able to pierce through with a knife, approximately four minutes – do not overcook (can be made a day ahead).

Place pot of chowder over medium-high heat and add bacon, fish and corn. Heat until boiling, add heavy cream, remove from heat, and add herbs and season with salt and pepper.

To serve, use a slotted spoon to remove the corn, fish, bacon and potatoes and place in the center of soup bowl and ladle broth over.

Eat well & Fish often!

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