Ontario's West Coast
A Recipe Submitted by Chef Frank Ihrig of Hessenland's
Ingredients:
- Onion - 1 medium diced
- Leeks - 1 stalk
- Garlic, Ont fresh or frozen - 4 ounces chopped
- Carrots diced - 7 ounces 1/4" dice
- Parsnip diced - 7 ounces 1/4" dice
- Red Mini Potatoes - 3lb, 1/4" dice
- Red, Green & Yellow Pepper - total 350g, equal amounts of each pepper diced into 1/4" pieces
- 35% Cream - to taste
- White Fish - 1/2 lb
- Pickerel - 1/2 lb
- Bass - 1/2 lb
- Lake Trout - 1/2 lb
- Yellow Perch - 1/2 lb
- Salt & Pepper - to taste
- Lemon Juice - 2.5 ounces
- Fish Stock - 2 Litres
- Corn Starch - 2 tbsp (mix with equal amount of water and dissolve)
- Thyme - pinch
- Double Smoked Bacon - 7 ounces 1/2" dice
Instructions:
Sweat off diced onions, leeks, bacon and chopped garlic. Add parsnip, carrots and sweat off for approx. 2 minutes. Add fish stock (can substitute with water or veg. stock) and let simmer until carrots and parsnip are 75% cooked. Then add potatoes, and simmer until they are cooked through.In the mean time take fish, dice into 1/2" pieces, marinate with lemon juice and pinch of salt, let stand in refrigerator for 20 minutes. When the potatoes are cooked, bind the chowder base with corn starch until desired consistency is achieved. Corn starch must be dissolved in water before adding to the chowder for binding. Add the peppers and let simmer for approx. 10 minutes. Then add the fish, and carefully incorporate into the chowder. Then add thyme and 35% cream to taste. Finally adjust seasoning with salt and pepper. Soup can be served immediately. Should you wish to prep the soup ahead, complete the base the day before and chill. At time of service add your fish, cream, thyme and adjust seasoning. Your fish will be moist and flaky and you will end up with a much better product.
