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Corn Fish Chowder

corn fish chowder
  • 12 ServingsServings


  • 1/3 cup olive oil
  • 4 leeks, white parts only, sliced
  • 4 ribs celery, peeled
  • 6 large cloves, garlic
  • 1 bunch dill, fronds and stems
  • 2 yellow peppers, cut in large chunks
  • 4 cup fresh corn kernels, from about 6 ears corn (Reserve the stripped cobs)
  • 3 quarts (12 cups) water
  • 2 large potatoes, cut in small cubes
  • 2 cup dry white wine
  • good pinch saffron
  • 6 bay leaves or 1 teaspoon ground I always grind my bay leaves
  • 1 cup white miso paste, a little more if the finished soup needs to taste saltier
  • 4 cup milk or dairy-free milk, low fat ok
  • good pinch nutmeg
  • pinch cayenne
  • ground pepper to taste
  • 3-4 cup cubed salmon or flaked mock crab


Heat the oil in a wide heavy pot.  In a food processor, coarsely grind the leeks, celery, garlic, dill, and peppers.  Add the ground mixture to the hot oil and saute until translucent.  Add the corn, water, reserved cobs, potatoes, wine, saffron, bay leaves, and salt and bring to a boil.  Reduce the flame to medium and cook covered for 30 minutes.  Whisk in the miso, milk, nutmeg, cayenne, and pepper and cook 2-3 minutes until just hot - do not boil or it might curdle.  Discard the cobs.  With and immersiion blender, directly in the pot, puree about a third of the soup, leaving the rest chunky.  Add the fish and cook on low a few more minutes.  Adjust the texture and seasonings.  Serve hot.