Sunday, October 19, 2014

Kitchen Sink Chowder

It's a great weekend for soup. It's been raining--and raining hard--for a couple of days and yesterday especially, the wind was blowing like mad. I also had some veggie odds and ends in the fridge and a package of smoked coley that we'd picked up from the reduced shelf at SuperValu a few days ago. Time for some chowder! I started making fish chowder regularly a couple of summers ago in the soup kitchen and since we've been in Ireland I have been making it a lot--with a break over the summer. Here I use smoked mackerel or coley, because these are abundant, inexpensive, and from what I've read, sustainable. I also sometimes make a veggie chowder without the fish. As was the case in the soup kitchen, every time I make it, it's a bit different, depending on what I have around that needs using.

Last night I used chopped onion, garlic, red bell pepper, a zucchini, and the last few carrots in the opened bag. I also cut some celery from the plant growing on the windowsill. I sweated these and stirred them around in a puddle of olive oil before adding cubed potatoes and half a head of cauliflower that I'd chopped up. I just barely covered the veggies with water and let them cook until the potatoes were almost done. Then I added some big chunks of smoked coley and stirred everything around--the fish flakes as it cooks and I stir.
I turned off the burner and stirred in some milk. A sprinkle of black pepper at the table was all that was needed. It was a perfect meal for a fall day. I do love chowder. And I love the leftovers we have for supper tonight. I wasn't sure there would be quite enough left, so I made a pot of brown rice this morning to add to the bowls. This will stretch the leftovers and leave me a container of cooked brown rice to use during the week. In the past, I've also used pasta, pierogies, or tortellini with leftover chowder. It all works!

4 comments:

  1. You are a resourceful chef and I love the idea of using bits and pieces of refrigerator food to add to the chowder I've made some corn chowder, boiled the cobs after I removed the kernels, and it gave an entirely different flavor to the soup. Soup is fantastic in the fall.

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    1. Love the corn cob idea! I get rather disturbed by food waste, so I am always throwing stuff together so I can avoid that :-)

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  2. This soup would have been perfect for the rainy day we had in Perth today Shari.. have bookmarked your page and look forward to seeing what you cook up next!

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    1. Thanks for reading!

      Springtime rain where you are--sounds like a nice day (I love rain).

      We finished the chowder for supper just now--leftovers are so nice :-)

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