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written by jim<\/b><\/p>\n
this simple recipe functions with various types of fresh fish, used in combination with some fresh early-fall staples.\u00a0 get your veggies from the farmer\u2019s market right outside our door o<\/span>n wednesdays and saturdays!\u00a0 most fish in our case will work nicely, but ask us! i\u2019m a big fan of alaskan coho, atlantic salmon or norwegian sea trout with this recipe.<\/p>\n the inspiration here was a chowder made with chicken and developed by hank shaw, whose website<\/a> and recipes are well curated and highly recommended.\u00a0 most chowders feel like they should be served with a guiness in a bar harbor tavern while awaiting an incoming december nor’easter.\u00a0 this is not that.\u00a0 it\u2019s lighter and has a nice brightness.\u00a0 perfect for a partly cloudy 55 degree fall early evening in michigan.<\/span><\/p>\n you do have some flexibility in terms of the result of this one.\u00a0 done as written you\u2019ll wind up with a chunky soup in a relatively thin broth.\u00a0 want it soupier?\u00a0 use more stock.\u00a0 want more mouthfeel?\u00a0 blend a little more.\u00a0 you could also replace the oregano with fish sauce, the cream with coconut milk, and the cholula with thai chili oil or sriracha and have a whole nother\u2019 thing!\u00a0 regardless of how you make it, enjoy this last blast of fresh, local summer fare!<\/span><\/p>\n what do i need for four servings?<\/strong><\/p>\n 2 medium poblano peppers – roasted, peeled and chopped<\/span><\/p>\n olive oil<\/span><\/p>\n 3 ears of sweet corn – kernels removed, cobs broken in half and reserved<\/span><\/p>\n 2 pints homemade or monahan\u2019s fish stock\u00a0<\/span><\/p>\n 1 medium white or yellow onion (about a cup) – chopped<\/p>\n 2 or 3 cloves garlic – roughly diced<\/span><\/p>\n 1 pound salmon – skinned and cut into 3\/4-inch cubes<\/span><\/p>\n 2 teaspoons dried mexican oregano<\/span><\/p>\n \u00bd cup heavy cream<\/span><\/p>\n salt and pepper<\/span><\/p>\n hot sauce – cholula for me on this one<\/span><\/p>\n chopped scallion<\/span><\/p>\n lime wedges<\/span><\/p>\n how do i make it?\u00a0<\/strong><\/p>\n roast your whole poblanos.\u00a0 there are lots of ways to do this (some more fun than others): broil them; char them in a cast iron pan or directly on your gas burner (as giovani does in our kitchen!); cook them over high heat on your gas grill; or stab them with a kebab skewer and hit them with a propane torch.\u00a0 in any case check and turn them often.\u00a0 regardless of method, you want your peppers to be uniformly blister<\/span>ed with some blotchy black spots.\u00a0 if some of the flesh burns don\u2019t worry about it.\u00a0 when done, put the peppers in a brown paper bag and fold it over to allow them to steam.\u00a0 when cool enough to handle, remove the charred skin using your fingers or a sheet of paper towel and give them a rinse.\u00a0 then remove the seeds and veins and chop the roasted flesh.\u00a0<\/span><\/p>\n while your peppers cool, combine your fish stock and 3 of your corn cob halves in a medium sauce pan.\u00a0 bring to a simmer and let it go until ready for use.\u00a0 add some water as needed to replace evaporated stock plus a little extra.\u00a0<\/span><\/p>\n in a large, heavy saucepan (you will need a soup pot or dutch oven if making a larger version of the recipe) heat some olive oil and saute your onions over medium heat.\u00a0 season them up and\u00a0 stir occasionally until they begin to soften and get a little color – maybe 12 minutes.\u00a0 add your poblanos, season again, and go another 3 or 4 minutes, then add the garlic until it smells good – another minute.<\/span><\/p>\n strain the stock into the veggies.\u00a0 then add the salmon, corn kernels, oregano, and lots of fresh ground pepper.\u00a0 bring the soup to a boil then back down to a bare simmer.\u00a0 cook for around 7 to 10 minutes or until the salmon is done (still plump and soft, but with a consistent coral color all the way through).\u00a0 stir in the cream.\u00a0 hit the soup with a couple blasts from a hand blender to thicken the texture a bit.\u00a0 or remove a cup or so to a regular blender, pulse a few times and return (careful though, hot food in blenders can get\u00a0<\/span>dicey).\u00a0 taste the soup and adjust the seasoning.<\/p>\n serve with a lime wedge, the scallions, and the hot sauce.\u00a0 plate next to some last-of-the-season tomatoes and basil or fresh oregano with salt and pepper.\u00a0 my wife is fairly <\/span>gluten free so we skipped the bread, but a baguette would be good (aren\u2019t they always?).\u00a0 to drink?\u00a0 a dos equis amber would be great.\u00a0 so would any type of medium bubbly wine type thing – see our friends at everyday wines!\u00a0 i went with hi neighbor from narragansett brewery in rhode island.\u00a0 cheers!<\/p>\n","protected":false},"excerpt":{"rendered":" written by jim this simple recipe functions with various types of fresh fish, used in combination with some fresh early-fall staples.\u00a0 get your veggies from the farmer\u2019s market right outside our door on wednesdays and saturdays!\u00a0 most fish in our case will work nicely, but ask us! i\u2019m a big fan of alaskan coho, atlantic
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