"Wahoo is a prized fish known for its delicate texture and mild flavor, making it an excellent choice for various culinary applications, especially in a rich and comforting corn chowder."
Wahoo and Corn Chowder
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 fillets of cut into pieces wahoo
- 4 cups fresh corn kernels
- 1 large peeled and diced potato
- 1 medium chopped onion
- 2 stalk of chopped celery
- 1 large chopped carrot
- 3 cloves minced garlic
- 4 cups chicken broth
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon thyme
- 1 bay leaf
- 1 tablespoon paprika
- salt and ground black pepper, to taste
- 1 tablespoon freshly chopped parsley (for garnish)
Method
Step 1
Preparation: Gather ingredients. In a large pot or Dutch oven, heat butter over medium heat.
Step 2
Aromatics: Add onion, carrot, celery, and garlic to the pot. Sauté until the onions are translucent and the celery is soft, about 5 minutes.
Step 3
Potato and Broth: Stir in potatoes, thyme, and chicken broth. Bring to a boil, then reduce to a simmer. Allow the potatoes to cook until they’re nearly tender, around 10 minutes.
Step 4
Corn and Wahoo: Add the corn kernels to the pot. Let them simmer for another 5 minutes. Add the wahoo pieces to the chowder. Cook just until the fish is opaque and flakes easily with a fork, around 5-7 minutes.
Step 5
Final Touches: Pour in the heavy cream. Stir well. Allow the soup to heat back up but not to boil, to prevent the cream from curdling. Season with salt, ground black pepper, and paprika.
Step 6
Serving: Ladle the chowder into bowls. Garnish with freshly chopped parsley.