Hybrid Corn, Tomato Seafood Chowder

Well.

I tried to copy the corn and tomato chowder recipe Deb had on her blog as it's an absolute masterpiece.  Check it out, click on the link above, and marvel at presentation at Kahakai Kitchen.

She’s evidently the sorceress of soups because her presentation and mine are worlds apart. I know some things I ought to have done differently but hey, trying new techniques is always a learning experience.  Sometimes it works out, and sometimes it does not.  As long as you learn something.

Right.  Did you look at her bowl of soup?  This is what happened to me, looks more like a hilarious Nailed It  meme.  Ha!

  soup3

I should have used more corn, less broth and had fresh basil on hand.  Also, I opted to use my immersion blender instead of the food processor to blend part of the soup.  The food processor would have been the better choice.

It was good, taste wise, so no problems there.  I think a bit of cream or milk would have helped too. Fortunately there was a solution to "fix" this soup.


Before I get to the modified results let me take a detour and share a grilled pompano dinner with fresh slow roasted tomatoes and garlic.  Pretty photo - we have grilled pompano, baked sweet potatoes, green beans, freshly baked baguette and Chardonnay.  The tomatoes were a gift from our friend and co-worker Beth.  She had so many tomatoes from one of those all-you-can-pick farms.  Thanks for sharing!  We used them in the soup as well as slow roasted a few.


. pompano

Now we circle back to a leftover fish chowder and how the corn and tomato soup will merge.  When Doug grills we will on occasion have some leftover fish.  I save it, freeze it, until I have enough for chowder.  Since I have posted about fish chowder before HERE I wasn't going to link up again with the same-old-same-old.

But!  Since our corn and tomato soup needed a bump, we decided to combine the two soups.  It worked out very well.  I still had a bit of baguette left so we just packed that with the two versions of soup for our lunch.

Behold.

soup1


This is a hybrid Corn, Tomato Seafood Chowder.  The fish used are Mahi Mahi, Snapper and Pompano.

soup2

Fun experimentation in the kitchen can yield new recipes. I'll save this combo for the future.

 Linking up with Beth Fish's Weekend Cooking Series and Deb at Kahakai Kitchen for the Souper Sunday event. Check out her Provencal Vegetable Soup HERE.


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12 comments:

Mae Travels said...

Actually, your photos look delicious to me! Summer corn is just coming in here, so I'll be thinking of that. I once long ago made a corn chowder that was flavored with saffron, and that was a good combination too. And I'm impressed by all the types of fish you have on hand. We never have any leftovers since it's so expensive I never buy more than we can eat! It travels so far to get to Michigan.

best...mae at maefood.blogspot.com

Tina said...

Thank you, Mae. I love the corn season and when I lived in Pennsylvania we had it almost every meal during season. We are so lucky about the fish as a coworker likes fishing very much. He brings us freshly caught snapper and mahi and in turn I bake him bread. Great trade off.

Judee Algazi said...

I remember Deb's soup and your version looks healthy and delicious too! I love taking advantage of all the wonderful summer vegetables.

Tina said...

Thanks, Judee. I love the summer veggies and fruits, best season for it.

Jackie Mc Guinness said...

Ah fresh tomatoes that taste like tomatoes!!! Hope to get some this weekend.
John doesn't like cooked tomatoes in anything so not sure if I could get this by him.

Beth F said...

Haha, Deb is an expert at great food photography. But your soup looks appealing too. The fish dinner looks awesome.

Vicki said...

I think your soup looks yummy.

Deb in Hawaii said...

Don't sell yourself short--I think your soup looks delicious! The fish is an excellent addition to Giada's recipe. Thanks for sharing with Souper Sundays.

That grilled pompano dinner looks really fantastic too! ;-)

Carole said...

soups are notoriously difficult to photograph - I prefer the rustic look for soup anyway. Have a great week. Cheers from Carole's Chatter

Marg said...

Nailed it!! Actually I think your soups both look delicious!!

Debra Eliotseats said...

Ha! When I read your post title, I was thinking you used a hybrid corn variety! Not making a hybrid soup! Looks delicious all!

Tina said...

Thanks, ladies! I am back online again (no service at home for a bit) and i appreciate your nice comments. Food experimentation is fun :-)

Provencal Vegetable Soup <br> {Stolen from Deb 😊 } </br>

Hot or cold weather makes little difference when we want soup.  It makes a good lunch. This is a vegetarian version with lots of lentils tha...