Wooli part 2… Seafood (or Chicken) and Corn Chowder

One I prepared earlier. The original seafood chowder. This pic was begging for a story
One I prepared earlier. The original seafood chowder. This pic was begging for a story

As I sat on the back verandah today I watched the cars drive past the empty oyster shell laden river bank and my mind drifted away to a magical place where I was eating chowder. Why it did this I do not know. I was soon brought back to my retiree-esque existence of an afternoon, which was sipping tea in my comfy chair on the verandah, watching the cars go by. If those cars weren’t big assed four wheel drives with an elderly couple at the wheel (well one at the wheel and one in the passenger seat) they were ’84 Toyota Camrys with their elderly drivers circumnavigating this seaside village trying to find their way back to the house they have owned since before the war. World War 2, that is. Who cares, I know.

I soon returned to my dreams of chowder and then moved that party to the kitchen to make it a reality. Foodisthebestshitever – making dreams come true.

I wasn’t in the mood for using seafood or the 400m walk that faced me if I were to venture to the fish shop, so instead I am using chicken legs and creating the chowcken chider. This shit it going to be cover of Donna Hay before you know it.

I will give you the recipe for my original seafood chowder and you can use 10-12 chicken legs instead of the seafood. Have heaps of bread on hand to mop up (the chowder juices, that is. It takes some damn talented bread to mop the kitchen floor for you).

The chicken cooking out in the finest aluminium pot this shanty contains
The chicken cooking out in the finest aluminium pot this shanty contains
The chowcken chider
The chowcken chider served with the finest blue plastic ladle

(serves 6)

500g firm fresh fish that you like, 2cm dice
200g smoked salmon
300g fresh prawn meat
(or chicken legs instead of the seafood)
6 rashers bacon, chopped
1 brown onion, 1cm dice
2 carrots, 1cm dice
4 cobs fresh sweet corn, kernels removed (keep the kernels, discard the cob… just in case)
1 large potato, 1cm dice
1 clove garlic, chopped
1 teaspoon dried thyme
A pinch of smoked chilli powder or cayenne
3 tablespoons flour
1.25lt (5 cups) milk
Chopped parsley and a little more smoked chilli powder to serve
• In a large pot sauté bacon, onions, carrot, garlic, thyme and chilli powder
• Once it is softened and starting to colour add flour and cook out for 1 minute
• Slowly add milk, stirring constantly
• Once all of the milk is in there add the corn and potatoes and simmer until potatoes are just cooked (if using chicken put that in now and simmer until the chicken is cooked), this should take about 20 minutes
• Add fresh fish and prawns and simmer for another 5 minutes. Stir it a couple of times but do it gently so you don’t break the fish up
• Remove from heat and stir through smoked salmon
• Check and adjust seasoning
• Serve garnished with parsley and extra smoked chilli powder
• Nom nom nom

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14 thoughts on “Wooli part 2… Seafood (or Chicken) and Corn Chowder

  1. Donna Hay got nothing on you. 400m to the fish shop? I would risk it. Only because I’m a well travelled pedestrian. You could have phoned them up and asked them to throw the fish in your general direction.

    I prefer the seafood version, but I’d totally eat the chowcken version too.

  2. Yum. I love fish chowder. I used to have a job at a fish store making exclusively clam chowder, shrimp and lobster bisque and Portuguese clam chowder. I love that you let your mind daydream from time to time.

      1. Dude, I’m the same way re reality. Portuguese clam chowder is basically a fish chowder in a tomato based fish broth. Like a Manhattan clam chowder, but also with swordfish chunks and other meaty white fishes. I haven’t made it since my fish monger days, but you’re tempting me.

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