Friday, February 5, 2010

Quick Fish & Corn Chowder

I've been hankering for some nice warm fish chowder.  Last night was a "teaching night" but fish chowder is one of those things you can throw in a pot and pretty much ignore.  When the potatoes are soft, it's done.

  • 8-10 ounces frozen fish fillets, thawed a bit and cut into bite-sized pieces.  Haddock loins work well here.
  • 3-4 slices pre-cooked bacon cut crosswise at 1/4 inch intervals.
  • 1 leek, white and light green parts only, sliced and well washed.
  • Several baby or 2-3 medium new potatoes, washed and cut into bite-sized pieces.
  • 1-1 1/2 cups frozen corn
  • 2 cups chicken broth
  • 1 can fat-free evaporated milk
  • Freshly ground black pepper.
  1. Put all the ingredients in a large covered sauce pan.
  2. Simmer.  When the potatoes are soft it's done.
  3. Serve.
Now, was that easy or what?  And warm, and creamy, and satisfying on a winter evening.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.