30 Min Chowder

30 Min Chowder

Brian Lagerstrom Watch it .gravy
soup seafood
275 g white onion
25 g + squeeze olive oil
150 g fennel
3 pinches salt
20 g garlic
907 g chicken stock
125 g skyr
700 g potatoes
200 g frozen corn
240 g clam juice
325 g Atlantic Cod
100 g smoked oysters
200 g water
1 squeeze lemon juice

Soup Base

  1. 1. Dice 275g white onion.
  2. 2. Heat soup pot over medium heat.
  3. 3. Add 25g olive oil, diced onion, 150g fennel and pinch salt to pot.
  4. 4. Stir to combine then sweat for 3-4min.
  5. 5. Add 20g garlic minced
  6. 6. Stir and continue to sweat for about 2min.
  7. 7. Add 907g chicken stock, 125g skyr, 700g potatoes, 200g frozen corn, 240g clam juice, and pinch salt.
  8. 8. Bring chowder to a simmer.
  9. 9. Cover and reduce heat to medium low.
  10. 10. Cook for 20-25min.

Prepare Fish

  1. 11. Dice 325g Atlantic Cod.
  2. 12. Add pinch salt and toss to combine.
  3. 13. Refrigerate until it’s time to add to the soup.
  4. 14. Rinse and then chop 100g smoked oysters.

Combine

  1. 15. The potatoes are done when they can be smashed against the side of the pot, but are still holding together well.
  2. 16. Off heat, scoop half of soup into blender and spin on high for 20-30sec until smooth.
  3. 17. Return the blended soup back to the soup pot with the solids over low heat. (You can also use an immersion blender. Just scoop out half of the solids before blending.)
  4. 18. Stir to combine and check viscosity.
  5. 19. Add about 200g water here to thin soup into a more soupy, less thick consistency.
  6. 20. Add in cod and oysters.
  7. 21. Cook for about 2 min or until cod is opaque and can be flaked apart.
  8. 22. Add additional water and salt at this time if needed.

Garnish

  1. 23. Garnish with a squeeze olive oil, minced chives, oyster crackers, black pepper, and a squeeze lemon juice.