I always find it amazing how when push comes to shove you can make a great meal out of what's hanging around the house or more specifically; the fridge. I did this just yesterday by making a lovely fish chowder out of some leftover wild caught haddock.
Chowders are so easy to make. The key trick is to keep the mixture under the boiling point after you add the milk. If it comes to a boil the milk will curdle or something. Basically, the texture gets all messed up. Don't let it boil after the milk is added. Got it? Here's how I make mine:
- Locate any leftover seafood in your fridge. In this case, I had about 600 grams of poached wild caught haddock
- Saute (in 1 tbsp of butter) finely diced organic; white onion, garlic, celery, carrots and red peppers until translucent. Another great ingredient to add is oyster mushrooms. They're bloody expensive but they add a nice texture to the chowder. A bit of left over frozen organic corn is good to add in too.
- Season with sea salt and freshly cracked black pepper
- Add 2 cups of organic vegetable broth and simmer for 5 minutes
- Add a dash (or more) of cyanne pepper and a pinch of dried dill weed
- Break up your leftover fish and add to the soup and simmer until the fish is warmed through
- Pour in 1 cup of 1% organic milk
- Turn down the heat now and keep an eye on it so it does not come to a boil
- Let it simmer for 5 minutes to warm the milk through
- Add 1 – 2 tbsp organic potato flour to thicken the chowder. Add the potato flour slowly as to avoid lumps in the chowder – lumps are gross
- Taste for seasoning
- Serve with crackers and hot sauce