Corn, Tomato and Fish Chowder
Published August 25, 1992
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound tiny new potatoes
½ pound onion
2 teaspoons olive oil
1 ½ pounds field-ripened tomatoes
Fresh thyme
1 teaspoon ground cumin
4 ears corn
½ cup dry white wine
10 ounces scrod or other firm-fleshed fish fillet
¼ teaspoon salt, optional
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
88 grams carbs; 71 milligrams cholesterol; 615 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 15 grams fiber; 430 milligrams sodium; 43 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes and cook in water to cover in covered pot, about 10 minutes, until tender.
- Step 2
Coarsely chop onion and saute in hot oil in a nonstick skillet.
- Step 3
Wash, trim and cut tomatoes in half. Squeeze out seeds. Roughly cut tomatoes. When onions begin to soften, stir in tomatoes.
- Step 4
Wash and chop enough thyme to make 1 tablespoon, and stir it into tomatoes with the cumin.
- Step 5
Shuck corn and remove kernels from cob with small, sharp knife. Stir into vegetables with wine, and continue to cook.
- Step 6
Wash fish and cut into large chunks. Arrange in skillet under the vegetables and cook 5 to 7 minutes, depending on thickness of fish.
- Step 7
When potatoes are cooked, drain and cut into bite-size chunks. Stir them into the skillet. Season with optional salt and with pepper, and serve. The potatoes are good mashed into the juices in the dish.
Private Notes
Comments
Addi 1tbl Old Bay seasoning for a bit more zip.
Not a company dish, but a fine way to use extra corn and tomatoes in late summer. I made the recipe as presented, and would say first that it serves four or five generously, not two, as specified. As presented, it's rather bland. A few shakes of pepper flakes at the table perked it up nicely.
I used my Lodge 12" skillet, which was just about the right size. My cast iron Dutch oven would have worked as well. As generally, it's easiest to do all the slicing and dicing before any cooking.