Tag Archives: Potato

Cod & Vegetable Chowder

6 Aug

Serves 4

This week I like to share my recipe for a very tasty and nutritious chowder. The potatoes, vegetables and chunks of cod make it a rather filling soup and for us a perfect summer meal. I don’t use any cream or milk in this chowder, which makes it perfectly suitable for anyone who has lactose intolerance too. The combinations of ingredients makes it a very natural, healthy and flavorful dish, enjoy.

 Ingredients

2 tbsp.  butter

2 white onions, diced

3 cloves of garlic, finely chopped

2 carrots (medium-sized), peeled & diced

2 potatoes (medium-sized), peeled & diced

2 red peppers, diced

500g fresh or frozen cod, boneless and skinless

1 can chopped tomatoes

1 L/4 cups vegetable or fish stock

2 tsp. ground cumin

1 tsp. dried thyme

3 bay leaves

salt

black pepper, coarsely ground

fresh leaf parsley, chopped

Preparation

Melt the butter on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic, ground cumin and dried thyme.  Once translucent add the diced carrots, potatoes and red peppers. Stir and cook over medium heat for 10 minutes until lightly golden and soften.

In the meantime, lightly season the cod fillets with salt and black pepper and set aside.

Add the chopped tomatoes, bay leaves and stock to the diced vegetables. Stir, cover and simmer for another 10 minutes.

Lay the cod fillets on top of the vegetables and cover the stockpot. Simmer for a few minutes until the fish is just cooked through. Before serving, remove the bay leaves, and season the soup with salt and pepper.

Ladle the soup into the bowls and place flakes of the cod on top of the soup.  Sprinkle the fresh leaf parsley and serve immediately.

Bon Appetite 😉

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Corn Chowder

27 Apr

Serves 6 people

The American Corn Chowder has a history that is centuries old. It was considered to be ‘poor man’s food’ as so many soups were. In general chowders are rich, creamy/milky soups full of all sorts of ingredients. You can adapt chowders so easily. If you like to serve it as a meal instead of a starter, you can add all sorts of things: some fresh fish, smoked fish, crab meat or chicken. Today I made a vegetarian version and used a vegetable stock but feel free to use chicken stock or any stock you like. Make this corn chowder your own and you will soon agree that this belongs into the top ten of true comfort foods.

Ingredients

2 tbsp. of butter or olive oil

1 large red onion, finely chopped

2 carrots (medium size), cut into slices

2 potatoes (medium size), diced

1 red pepper, diced

650g (4 cups) of fresh or frozen corn

½ tsp. of thyme

½ tsp. of rosemary

500mL (2 cups) of vegetable stock

750mL (3 cups) of milk

salt & pepper

For the garnish:

3 tbsp. of fresh chopped parsley

3 tbsp. of fresh chopped chives

100g of grated Cheddar cheese

Crusty farm bread

Preparation

For this soup it is best to use a wide but not very deep pan. A casserole type would be ideal. Heat the butter on medium heat. Add the red onion and gently fry without coloring for about 10 minutes or until softened.

Then add the carrots, red pepper and diced potatoes. Season the veggies with thyme, rosemary and salt. Cover the ingredients and stir occasionally for about 10 minutes, again gently fry without coloring..

Pour in your milk, vegetable stock and corn. Bring to boil and once boiling reduce the heat, simmer for about 20 minutes or until the potatoes are tender.

Turn off the heat and puree half of the vegetables in a blender. Then stir the puree back into the soup and bring back to boil.  Season with salt and pepper and serve with some grated -extra sharp- cheddar cheese, chopped chives and/or parsley and a nice piece of crusty farm bread.

Bon Appetite 😉