The weather has certainly taken a turn here in Vancouver! Unfortunately, our blue-skied summer had come to a sudden halt with the hazy skies and smoke from the growing wild fires. As a kid, we never had the smog and worst air quality in the world. It was always clear blue skies and although it wasn't as hot, it sure was beautiful.
My neighbour down the hall made a trip out to Chilliwack and had a ton of extra ears of corn on her hands. I happily took four off of her hands. I had made some fresh vegetable stock that evening and some leftover whipped cream that I had frozen and wanted to use up. All of these ingredients just screamed chowder. And after having a wonderful road trip to Kelowna and having a heavenly halibut and corn chowder, I decided to make my own rendition: corn and cod chowder.
I hardly ever cook seafood so I consider this as progress! Keep in mind that although this is a New England-inspired chowder, it is relatively low on the cream. I find uber-creamy chowders to be super rich but also super filling. I kept this version of chowder relatively light with a stock-heavy base. Totally miscalculated the ratio of potatoes and fish here but, oh well! Tasted great so definitely can't complain! This batch make a LOT so bear that in mind. Feel free to freeze some as well!
CORN & COD CHOWDER - serves 8 - 10
2 tbsp ghee
1 white onion, diced
5 cloves garlic, minced
1 small bunch celery, sliced
2 carrots, diced
6 red potatoes, washed and cubed
1/4 cup all-purpose flour
1/2 cup dry white wine
7 cups vegetable stock
1 tbsp dashi powder
1 tsp red chili flakes
1 bay leaf
1 cup whipped cream
4 ears corn, steamed and shucked
5 oz. pacific white cod, diced
1/2 bunch fresh dill weed, chopped
salt + pepper
Heat the ghee in a large dutch oven or heavy-bottomed pot over medium-high heat. Add the onions, garlic, carrot and celery until translucent, about three minutes.
Add the potatoes and sauté. Add the all-purpose flour to form a quick roux and de-glaze pan with the white wine.
Add the homemade vegetable stock, chili flakes, bay leaf and dashi powder.
Add both the corn and the chowder and bring to a boil. Add in the cream. Once boiling, cover and simmer.
Add the salt + pepper and dill weed just before serving.