Fish Chowder with Potatoes, Squash, and Corn

Name: Fish Chowder with Potatoes, Squash, and Corn
Ingredients: 1 tablespoon unsalted butter; 0.5 large yellow onion, finely chopped (about 1 cup); 2 ears corn, kernels cut off, cobs and kernels reserved; 1 tablespoon chopped fresh oregano, plus sprigs for garnish; Salt and freshly ground black pepper; 1 bay leaf; 1.75 pounds small red potatoes, quartered; 2 ounces small yellow squash, sliced ¼ inch thick; 2 ounces small green squash, sliced ¼ inch thick; 0.5 red pepper, cut into ½-inch dice; 1.5 pounds firm white-fleshed fish fillets, such as red snapper or monkfish, cut into 1 ¼-inch pieces; 0.5 cup milk

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By

Martha Stewart Test Kitchen

Updated on September 28, 2016

Servings:

4

Simmering the corncobs in the broth intensifies the flavor of this light chowder.

Ingredients

1 tablespoon unsalted butter
½ large yellow onion, finely chopped (about 1 cup)
2 ears corn, kernels cut off, cobs and kernels reserved
1 tablespoon chopped fresh oregano, plus sprigs for garnish
Salt and freshly ground black pepper
1 bay leaf
1 ¾ pounds small red potatoes, quartered
2 ounces small yellow squash, sliced ¼ inch thick
2 ounces small green squash, sliced ¼ inch thick
½ red pepper, cut into ½-inch dice
1 ½ pounds firm white-fleshed fish fillets, such as red snapper or monkfish, cut into 1 ¼-inch pieces
½ cup milk

Directions

In a large saucepan, melt butter over medium heat. Add onion, corncobs, and oregano. Cook until onions are translucent. Add 6 cups water, salt, pepper, and bay leaf. Bring to a simmer, add potatoes, and cook, covered, until potatoes are tender, about 20 minutes.
Discard cobs. Remove half the potatoes, and puree with 1 cup of the cooking liquid until smooth. Return puree to pan, and stir well.
Raise heat to medium. Add corn and remaining vegetables; cook until tender, about 5 minutes. Add fish; cook 5 minutes more, until fish is done. Stir in milk; adjust seasonings. Garnish with oregano sprigs.