October 30, 2011

Recipe: Tilapia Corn Chowder

Will make about 3 of these bowls.

Since Halloween weekend, aside from Thanksgiving weekend, is one of the most festive times during the fall, I thought corn chowder would be a good idea. It seemed like a fall-like food and it reminds me of whale camp (yes, camp for kids who love whales) back in the day where they served us corn chowder while whale watching over the Atlantic. It was actually Summer time, but the ocean winds made it feel just like the fall.

I made up an experimental recipe and it turned out really good! I didn't take measurements or write anything down while I was doing anything, so this recipe is going to be slightly off. Just keep that in mind if you are one of those people who needs to follow word for word directions. Also, I added tilapia, making this inedible to vegetarians. If you don't eat meat, then try adding other veggies instead. There are substitutes for everything it seems. On the plus side, it's a fairly inexpensive list of ingredients.

You will need:
(You're probably wondering where I shop)
1 tbs flour
1/3 cup butter
1/2 can of coconut milk 
1 cup of half and half 
1 tbs olive oil (just because I love olive oil)
2 cups shredded cheddar cheese (I used sharp cheddar) 
1 stalk celery (chopped)
2 stalks green onions (chopped)
at least one cup of corn 
1/2 or 1 cup spinach
1 tsp garlic
3-4 tilapia fillets (cut into bite size peices) 
Salt and pepper to taste

What to do:
1. Make the cream sauce base by melting butter in sauce pan and adding flour. Once mixed, add coconut milk and half and half. Mix well.

2. Add cheddar cheese, celery, green onions (save some to sprinkle on top later), corn, spinach, garlic, and salt and pepper to taste. Stir and let simmer until it thickens. Mix occasionally so as not to burn the pan. If it's not thickening, you can add more flour, but don't add too much flour or you will taste it.

3. Cut up the tilapia fillets and throw them in last. Tilapia cooks fast and is delicate so if you add it too soon, it will crumble into tiny pieces. Boil the tilapia in the soup for around 5-10 minutes or until fully cooked.

4. Remove from heat, serve, and enjoy! Sprinkle with green onions and cheddar cheese for extra yummy.


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