Antivan Fish Chowder!
I’m going to say this is my first official recipe, since the first one is very vague.
I love this soup. I came up with the recipe a few months ago and have made it so many times since then. Tonight I actually measured things instead of just eyeballing it, so I could share it with you.
Also, this is fairly spicy, so if you don’t like it, or are sensitive to it I would say skip the red pepper flakes and the jalapeños, and half the cumin. Also make sure to use mild green chillies.
Ingredients: 3 celery stalks, finely chopped
3 tomatillos, chopped (make sure you take the skin off and rinse them well before you use them)
2 roasted jalapeños (or not, whichever you prefer), chopped
2 small yellow onions, coarsely chopped
2 chopped tomatoes (I used beefsteak tomatoes, but use whatever you like)
3 cloves of garlic, finely chopped
1 can of green chiles, with the juice
1 can of corn, drained
4 potatoes, peeled and cut into chunks
6 cups of broth (whatever type you prefer)
¼ tsp crushed red pepper flakes
¼ tsp ground cumin
½ tsp dried crushed thyme
1 tsp dried crushed oregano
1 ½ cups half in half (or milk of you want)
1 lb of cod
Cornstarch slurry
Salt and pepper to taste
Instructions:
Start by sweating your onions, celery, and jalapeños in the bottom of your soup pot with either butter or oil on medium low heat.
Once the onions are soft add the garlic and tomatillos into the pot, stirring often.
After a few minutes the tomatillos will soften. Then add in half of the cod. (the other half will go in later.) I just put it in in whole fillets because it breaks down nicely on its own. (I used the frozen pre-portioned cod because it’s a lot cheaper)
That will cool all together until the fish gets flaky.
Next I added my canned green chilies and my chopped tomatoes, followed immediately by my broth (I used vegetable broth, but I simmered some shrimp shells that I had in the freezer into it to give it a seafoody flavor)
Add in the potatoes and the can of corn, then bring it to a boil before reducing your heat so that it simmers. Then add the spices. (you can add more whenever you want as well if you think it needs it.)
I covered mine and simmered it for about 40 minutes while I played Mass Effect. (I probably should have simmered it for a little less time, but, Mass Effect)
After simmering I added in my half and half, (I like using it because it’s a little bit richer than just milk, but not as heavy as cream.) and then I thickened it with a cornstarch slurry. (cornstarch dissolved in water, in case anyone doesn’t know.)
I cut the other half of my cod up into bite sized pieces and added it at the end. Simmering a few more minutes while stirring constantly.
I served it with home-made croutons.
I tried to use a lot of Spanish influences in this (because Antiva)
Now all I need are some good boots and a cheap prostitute.