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!

 

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.


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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.




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



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.