Friday, October 28, 2011

Corn chowder with seafood

Even though I'm calling this soup a "chowder", it doesn't have any milk or cream in it.  So if you're a purist, you might want to call it "soup" instead!  I used my immersion blender right in the pot to create a creamy texture.  Here's how:

Corn Chowder with Seafood

Olive oil
Onion, chopped
2 garlic cloves, chopped

3 c corn, fresh or frozen

4 c seafood stock
1/2 to 1 lb of white fish, lobster, or crab
Fresh tarragon

Saute the onion, garlic, and corn in a dutch oven until just beginning to brown.  Add the stock and bring to a low boil.  Lower the heat and use a ladle to remove a few scoops of corn from the pot; set aside.  Use an immersion blender to puree the remaining corn in the pot.  Return the reserved corn and add the seafood.  Cook on medium heat until fish is just cooked through.  Add fresh tarragon and serve.   

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