American food. O.M.G. Sooo good.
Troy, Gwennie and I recently did a trip to the States and literally ate our way across the continent. It was awesome. The trip was so that I could present a talk in Texas (San Antonio – don’t worry we completely avoided the hurricanes) about a paper I published in 2015. The paper was about the use of medicinal marijuana in children with severe epilepsy that doesn’t respond to conventional medicines.
(You should read it! Here’s the reference from The Journal of Paediatrics and Child Health:
Yap M, Easterbrook L, Connors J, Koopmans L. Use of cannabis in severe childhood epilepsy and child protection concerns. J Paed Ch Health 2015; 51: 491-496)
Anyhoo, I digress…..
So the END of our epic trip (Los Angeles –> San Antonio –> New York City –> …) was in the Golden Gate City – San Francisco! We stayed at the famous Fisherman’s Wharf, right on the bay and had 3 days of sunshine, seafood, sea lions (lazing around on Pier 39) and that fantastic American hospitality that we had become so fond of by that stage.
Fisherman’s Wharf is known worldwide for its seafood, but of particular fame is the clam chowder. Every restaurant serves their own version of it, and it is dished up fresh and piping hot with crusty bread or croutons. Soul in a bowl baby. So good.
So of course I had to make my own version. I have made this as a “Seafood chowder” with mixed seafood and also a “Barra Chowder” and both were great (the latter prolly better because of the quality of the fish I used – sublime).
Total comfort food and really actually not too bad for you either – loads veggies and the kids really loved it.
INGREDIENTS
1 large carrot chopped
2 sticks of celery chopped
3 corn cobs
750g potatoes (I like the cream delight variety); if you want to make the lower carb version – use cauliflower instead
5 cups of chicken stock
500g of barramundi fillets (OR you could substitute in marinara mix/fresh king prawns OR fresh clams)
250mL of lactose-free light thickened cream (this is what I use – you can use whatever cream you fancy)
2 tab fresh chopped chives
2 tab fresh chopped parsley
Few sprigs of dill to garnish
Salt and pepper to season
Fresh crusty bread to serve (I bake one fresh in my breadmaker! But from the bakery is good too)
METHOD
- Place your carrot, celery, potatoes (or cauliflower) and chicken stock into a large pot. Cover and bring to the boil. Reduce heat and simmer for 10 min (or until veggies are soft). Blend in a food processor until smooth, then return to the pan
- If you are using barramundi, whilst the veggies are cooking – season the barramundi well with salt and pepper both sides. Pan fry the fish in a tablespoon of oil (using a hot pan) until golden brown on the sides (but careful not to overcook!). Browning means more flavour! I like to do this step instead of cooking the fish IN the chowder as I can control how well done the fillet is AND you get the browning – which means it’s tastier.
- Cut the corn off the cob and add to the soup. Simmer for 10 min (or until the corn is tender)
- If you are using marinara mix, add it now, with the cream. Stir without boiling for about 4 minutes or until the seafood is cooked and the chowder is hot. If you are using fish, add the cream first, heat (without boiling – boiling will split the cream and it will go grainy/lumpy) and then once hot add the fish
- Stir through chives and parsley and garnish with dill and serve immediately with hot, crusty bread
YU-UMMMMMMMMM!!! You will not regret making this!!!!!!!!!!!
Don’t forget to let me know if you make it and how it tasted!! Post me a pic in the comments
And as always please LIKE and SHARE, SHARE, SHARE on Facebook!
Until next time, chow down on your chowder peeps!!
xxMegs
