I made a pretty good potato soup last week and put some in the freezer. This weekend, I was thinking of adding some fish and corn to it to make a seafood chowder.
What would be the best way to do this? I was thinking of just cooking the fish in a skillet with the corn and then just adding it to the soup pot as it heats up. If I do that, will the soup have enough of the fish taste to be worth it?
I’d poach the fish in the hot soup, and sautee the corn separately. The fish will flavor the soup and stay moist, and the corn will get some tasty caramelization.
Thanks Sattua, it’s a pretty thick potato soup. Do you think I should add some additional liquid to it for poaching the fish?
Ditto on Sattua’s suggestion. Fish cooks very quickly. If you get the soup nice and hot (probably want to heat slowly if it’s a thick soup so it doesn’t scorch on the bottom) then add chunks of fish it will cook in 5 minutes or so of simmering.
Do you have a flame tamer? A metal thingy that goes over your burner to even out the heat? That will help prevent scorching on the bottom. Or you can make a ring of aluminium foil and use that.
Otherwise, what they said. Poach fish in soup. You can sautee the corn separately or, what I’d do, just toss it in the soup to warm through. Corn doesn’t need to be cooked, just heated.
ETA: If it seems too stiff, you can add some broth or milk to thin it.
What they said. The fish won’t take more than 10 minutes to
cook in the soup. You don’t want to overlook fish. The corn doesn’t need sauteeing either. It will be fine added together with the fish. You may want to consider clam juice as well if you want to thin down the soup. So, I’d just reheat the potato soup, add the fish and corn, and cook for 5-10 minutes.
Thanks all.