Say It Once, Say It Louder, Summer's Bounty Calls For Chowder!

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chow·der

noun

a thick soup or stew made of clams, fish, or vegetables, with potatoes, onions, and other ingredients and seasonings.

The scope and diversity of ingredients that can go into a chowder make each chowder a distinct artistic expression. The only ingredient that is a requirement in chowder is onion or some form of onion. Jasper White's cookbook 50  Chowders is filled with the history and structure of chowders and some really delicious recipes. For tonight's dinner I used some of Jasper's techniques to create my own chowder.

Fish and Vegetable Chowder

Heat a 4-6 quart heavy pot over medium heat and add 2 tablespoons of butter and 1 chopped onion, and cook until the onion starts to soften. Add 2 cups of chopped zucchini and the kernels from four ears of corn, stirring every so often as vegetables soften and flavor. Add about a tablespoon of fresh thyme. Add four chopped potatoes (usually I slice potatoes for fish chowder, but I wanted them chunked this time). Add five cups of chicken broth, bring to a boil for about ten minutes and resist the urge to stir. To thicken the chowder, after its boiled for ten minutes and the potatoes are soft, smash a few against the side of the pot. Reduce the heat, add salt and pepper to taste. Add three cod fillets and cook for about 7 minutes. Remove the pot from the heat and let it sit for about five minutes; the cod should be done by then. Now gently stir in 1 1/2 cups of heavy cream.  Let the chowder sit for about 20 minutes to allow the flavors to mingle and tangle - it' worth the wait! Reheat gently. Enjoy this with bread and a salad, and maybe a soft moscato. This is a meal to usher in the dog days of summer!

What else could you add? Check your garden or your local public market, pick from vegetables at their peak, and design your own chowder. You will be glad you did!