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Southwest Corn & Mackerel Chowder_HOR_web

Southwest Corn & Mackerel Chowder

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10 minutes

PREP TIME

40 minutes

TOTAL TIME

4

SERVINGS

  • Mains, Soups

Ingredients

  • 2 cans (115 g) Gold Seal Wild Mackerel in Olive Oil, drained and flaked, oil reserved
  • 2 tbsp (30 ml) butter
  • 2 stalks celery, cut into a small dice
  • 1 yellow onion, cut into a small dice
  • 1 small carrot, cut into a small dice
  • 1 red pepper, cut into a small dice
  • 3 cloves garlic minced
  • 1 can (540 ml) cream style corn
  • 3 tbsp (45 ml) chipotle puree (or, for a milder chowder, sub 1 ½ tbsp (22.5 ml) sweet smoked paprika)
  • 2 tsp (10 ml) ground cumin
  • 1 tsp (5 ml) ground coriander
  • 1 tsp (5 ml) each sea salt and freshly ground black pepper, plus more to taste
  • 3 cups (500 ml) chicken or vegetable stock
  • 1 cup (250 ml) whipping cream
  • Sliced green onions, for garnish

Suggested Product

Wild Mackerel

Wild Mackerel

Olive Oil

View Product

Directions

  1. In a large pot over medium-high heat melt butter and add reserved olive oil from the mackerel. Add celery, onion, carrot, red pepper and garlic and saute until vegetables have softened, about 5 minutes.
  2. Add cream style corn, chipotle puree, cumin, coriander, salt and black pepper and cook for another 3 minutes, stirring often to prevent anything from sticking to the bottom to the bottom of the pot.
  3. Pour in chicken stock and cream, bring to a boil, then reduce heat to medium-low. Simmer for about 20 minutes, stirring often. Add the flaked mackerel during the last couple of minutes of cooking. Adjust seasoning to taste with salt and freshly cracked black pepper.
  4. Ladle into soup bowls and garnish with sliced green onions.
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Phone

1-877-506-1294

Address

Suite 100 - 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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Contact Us

Email

[email protected]

Phone

1-877-506-1294

Address

Suite 100 – 3600 Lysander Lane
Richmond, BC, Canada V7B 1C3

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