I love corn chowder, but the addition of smoked fish and tasty Lucini infused oils really makes this chowder unique. This recipe is another great way to use the wonderful corn appearing at local markets right now. My favorite purveyor of smoked fish is Russ & Daughters – appetizing on the Lower East Side of Manhattan since 1914 – but any great local smoked fish will work well here. I like to use a fresh green herb as a garnish and find dill balances up will with smoked fish.
- 1 Onion (medium sweet onion, diced small)
- 4 C Light Cream
- 4 C Chicken stock (fish)
- 2 TB Cornstarch
- 2 TB Lucini Basil Infused Olive Oil
- 1 TB Lucini Chili Infused Olive Oil
- 3 TB Lucini Extra Virgin Olive Oil
- 2 C Corn (fresh, kernels removed from cobs)
- 2 Potatoes (large potatoes peeled, diced small)
- 2 C Smoked Fish (high quality)
- 4 TB Chopped fresh Herbs (basil, dill, thyme, etc.)
Remove the cream and allow to reach room temperature. Add the cornstarch to the cream and stir well. Bring the stock to a boil in a saucepan and then add the cream and allow to simmer slowly until it reduces by two-thirds – 12-20 minutes. Add the basil and chili oils and mix until well distributed.
Heat 2 TB of the olive oil over medium heat. Add the onions and cook for 2-3 minutes – the onions should not brown. Add the corn and potatoes and stir well as you cook the vegetables for 3 more minutes. Strain the cream into your vegetable mixture. Simmer until the potatoes are tender – 2-3 minutes. Mix in the chopped smoked fish, season to taste with salt and pepper, add a chopped herb garnish, and serve.