Pinoy Style Fish and Corn Chowder
Fish and corn chowder is a foreign dish but the ingredients are adapted to a Pinoy cuisine. One obvious ingredient is the malunggay leaves. Chowder is very similar to soup but it is a thick soup and cream based. Chowder is usually a vegetable and seafood thick soup. On this recipe, you can use a lean fish fillet like cream dory or labahita (surgeon fish) fillets.
3 Tbsp. margarine
2 Tbsp. all-purpose flour
1/4 cup evaporated milk diluted in 1/2 cup water
2 Tbsp. margarine or cooking oil
4 cloves garlic, crushed
1 pc onion, chopped
5 fresh corn on a cob, grated
1/2 kilo lean fish fillet, cut into chunks (e.g. cream dory or labahita fillet)
4 cups water
2 tsp. salt
1/2 tsp. black pepper, ground
2 pcs carrots, slice into cubes
1 cup tomato sauce
1 cup malunggay leaves
2 pcs spring onions, chopped
How to cook Pinoy Style Fish and Corn Chowder:
- Melt margarine in a saucepan. Add in flour and stir in milk gradually until slightly thick. Set aside.
- Heat margarine or oil and saute garlic and onions until soft.
- Add the corn and fish then pour in water and season with salt and pepper.
- Simmer for about 20 minutes. Then add carrots and tomato sauce.
- Simmer for another 10 minutes. Then stir in the flour mixture.
- Stir cook until slightly thick then add the malunggay leaves then simmer for 5 minutes more.
- Serve hot and garnish with spring onions.