Fish and Corn Chowder (Rachael Ray) Recipe

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Ingredients:

Serving

1 quart seafood or chicken stock
1 tbsp extra-virgin olive oil
4 slices smoky bacon, finely chopped
1 onion, chopped
4 to 5 ribs celery hearts with leafy tops, finely chopped
2 starchy potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 fresh bay leaves
2 tbsp chopped fresh thyme leaves
3 ears corn , kernels removed or 2 cups frozen kernels, defrosted
2 lb haddock
1 tbsp seafood seasoning (recommended : old bay)
1 cup whole milk
2 cups heavy cream
1 tbsp unsalted butter
2 tbsp chopped chives , optional
2 tbsp chopped dill leaves , optional
1 lemon , zested , optional
salt and freshly ground black pepper
oyster crackers , to pass at table
hot sauce , to pass at table

Directions:

Heat the stock in small pot over medium heat.
In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	616.02 Kcal (2579 kJ)
Calories from fat	304.6 Kcal
		% Daily Value*
Total Fat	33.84g	52%
Cholesterol	176.21mg	59%
Sodium	1428.01mg	60%
Potassium	1122.12mg	24%
Total Carbs	38.59g	13%
Sugars	4.64g	19%
Dietary Fiber	2.3g	9%
Protein	39.46g	79%
Vitamin C	37.3mg	62%
Iron	3.6mg	20%
Calcium	153.4mg	15%

Amount Per 100 g
Calories	102.5 Kcal (429 kJ)
Calories from fat	50.68 Kcal
		% Daily Value*
Total Fat	5.63g	52%
Cholesterol	29.32mg	59%
Sodium	237.61mg	60%
Potassium	186.71mg	24%
Total Carbs	6.42g	13%
Sugars	0.77g	19%
Dietary Fiber	0.38g	9%
Protein	6.57g	79%
Vitamin C	6.2mg	62%
Iron	0.6mg	20%
Calcium	25.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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