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Old Fashioned Fish Chowder Recipe

Old Fashioned Fish Chowder Recipe - Gourmet And Food

The summer sun beats down with its warm embrace, and fresh produce bursts forth from gardens and markets. One quintessential dish that embodies the essence of southern cooking is none other than old-fashioned southern succotash. 
It’s more than just a mix of veggies; it's a celebration of flavors, history, and community. When I think back to summers spent with family, I remember the joy of gathering around a table filled with vibrant dishes, succotash being a star among them.
So, what exactly is old-fashioned southern succotash? Let’s explore its roots, flavors, and learn to make it ourselves.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Lunch
Cuisine: American
Calories: 382
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh cod, cut into 1/2-inch pieces
  • 4 cups homemade chicken stock
  • 4 cups cubed potatoes
  • 2 tablespoons unsalted butter
  • 2 cups finely diced onions
  • 1 stalk celery, finely chopped
  • 4 fresh mushrooms, thinly sliced
  • 1/2 cup corn kernels
  • 1 cup seafood broth or clam juice
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon Old Bay Seasoning
  • Salt and freshly cracked black pepper, to taste
  • 1/4 cup ¼ cup crumbled crispy bacon bits
  • 1 tablespoon fresh parsley, chopped, for garnish

Method
 

Step 1: Cook the Bacon
  1. Start by placing a skillet over medium heat. Add the chopped bacon strips and cook until crispy, stirring occasionally to ensure even cooking.
    This step not only cooks the bacon but also renders the fat to use as a flavor base for the succotash.
Step 2: Soften the Onions and Peppers
  1. Once the bacon is crispy, transfer it to a plate lined with paper towels to drain. In the same skillet, keep the drippings and add the minced onion and diced bell pepper. Sauté them for about 3-4 minutes, or until they become soft.
    This process develops the flavors as the vegetables pick up the smoky essence of the bacon.
Step 3: Add the Okra and Lima Beans
  1. Next, toss in the sliced okra and lima beans into the skillet. Stir everything together and continue cooking for another 5 minutes. The okra adds a unique texture, and when cooked, its natural thickness helps bind the ingredients together.
Step 4: Incorporate the Corn and Tomato
  1. Pour in the chicken broth or water along with the tomato puree and diced tomato. Season with granulated sugar, sea salt, and black pepper.
    Stir well to combine the ingredients and bring the mixture to a gentle simmer. The liquid will help soften any stubborn vegetables while also infusing the dish with flavor.
Step 5: Finish It Off
  1. Now it’s time to add the fresh or thawed corn kernels along with the smoked paprika. Stir gently to mix and let it simmer for an additional 10-15 minutes. This allows all the flavors to meld beautifully.
Step 6: Garnish and Serve
  1. Finally, remove the skillet from heat and sprinkle freshly chopped parsley over the top. Toss in the reserved crispy bacon, and enjoy the colorful medley. It’s best served warm, but it works equally well at room temperature.

Notes

  • Use Fresh Ingredients: Whenever possible, opt for fresh corn and vegetables for the best flavor. The difference is substantial.
  • Adjust the Seasoning: Feel free to tweak the sugar, salt, and pepper according to your taste preferences. A little heat from cayenne pepper can also add a nice kick.
  • Add More Veggies: If you like, experiment by including other veggies like zucchini or yellow squash for extra color and texture.
  • Cook in Batches: If you’re making a large quantity, consider cooking in batches. This gives you better control over cooking times and flavors.
  • Prepare Ahead of Time: This dish can be made a day in advance. Letting it rest allows flavors to deepen and enhances the overall taste.