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It’s chowder season. This recipe is a bit lighter and brighter than traditional chowders and only takes about 30 minutes to make. Stick around for my “secret” ingredient and an easy homemade oyster cracker recipe.

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CHOWDER RECIPE
275g onion (1 Large onion), small-medium diced
150g fennel (1 med bulb), small diced
20g garlic (5 cloves), minced
700g yukon gold potatoes (4-5 small), medium diced
Olive oil
Salt
907g or 1 box chicken or veggie stock
125g or 1/2c heavy cream
200g or 1 3/4c-2c Frozen corn
240g/8oz clam juice
325g/12oz fresh atlantic cod, med-lrg diced
200g or 3/4c water (optional)
100g/3-4oz (1 tin) smoked oysters, rinsed and chopped


Heat soup pot over medium heat with a squeeze (25g or so) of olive oil followed by onion and fennel and pinch of salt. Stir to combine then sweat for 3-4min. Add in garlic, stir and continue to sweat for about 2min. Add stock, cream, potatoes, corn, clam juice, and pinch of salt. Stir to combine and bring chowder to a simmer. Once simmering, cover and reduce heat to medium low and cook for 20-25min.

While the chowder is cooking, dice cod, add pinch of salt and toss to combine. Refrigerate until it’s time to add to the soup.

After about 15min of cooking, stir soup and check potatoes for doneness. The potatoes are done when they can be smashed against the side of the pot, but are still holding together well.

Off heat, scoop half of soup into blender and spin on high for 20-30sec until smooth. Return the blended soup back into the soup pot with the solids over low heat. (You can also use an immersion blender. Just scoop out half of the solids before blending.) Stir to combine and check viscosity. I typically add about 200g of water here to thin soup into a more soupy, less thick consistency.

Add in cod and oysters and cook for about 2 min or until cod is opaque and can be flaked apart.

Taste for viscosity and seasoning. Add in additional water and pinch or 2 of salt at this time if needed.

Garnish with a squeeze of olive oil, minced chives, oyster crackers, black pepper, and a squeeze of lemon juice.


OYSTER CRACKER:
30g or 2 tbsp cold butter
160g or 1 1/4c AP flour
5g or 3/4tsp salt
5g 1 1/4tsp sugar
3g or 3/4tsp baking powder
70g or 1/4c cool water

Add cold butter, flour, salt, sugar, and baking powder into food processor and spin until butter is broken down. Stream in water and continue to spin until a crumbly dough forms.

Dump out onto a work surface and form and knead a several times until a more smooth dough forms. Cover and allow to rest for 2-3min (a rest isn’t necessary if you don’t have the time).

Flour the work surface and rolling pin and roll into a ⅛”/ 1/3cm thick rectangle. Cut out the oyster crackers by cutting the rolled out dough into ½” or 1 ¼-1/2cm squares.

Place the dough squares in a single layer on a parchment lined baking sheet and bake in a preheated 375F/190C oven for 15min. The crackers should be puffed and lightly golden brown when done. Turn off oven and prop open oven door and allow crackers to continue to dry for a few minutes.


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