• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Fish Recipes / Pinoy Style Fish and Corn Chowder

Pinoy Style Fish and Corn Chowder

September 17, 2019 by Manny Leave a Comment

TweetPinShareYummly

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.

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.

 

Fish Corn Chowder
Print Recipe

How to Cook Pinoy Style Fish and Corn Chowder

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 4 servings
Author: Manny

Ingredients

  • 1/2 kilo lean fish fillet cut into chunks (e.g. cream dory or labahita fillet)
  • 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
  • 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

    Instructions

    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.

     

    Fish Corn Chowder

    Try Other Delicious Recipes:

    • A Beginner's Guide to Filipino Spices and Seasonings
      A Beginner's Guide to Filipino Spices and Seasonings
      Filipino cuisine is known for its bold and flavorful dishes,…
    • Mudfish Fillet with Egg Sauce (Dalag Fillet)
      Mudfish Fillet with Egg Sauce (Dalag Fillet)
      Mudfish is one of the native fresh water fish that…
    • Fried Chicken Steak with Pepper Gravy
      Fried Chicken Steak with Pepper Gravy
      This is a simple chicken steak which you don't need…

    Filed Under: Fish Recipes Tagged With: cream dory, fish and corn chowder, fish chowder, fish fillet, labahita

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Sarciadong Bangus (Milkfish Sarciado)
    Next Post: Stir-Fry Pork with Pineapples »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2023 Panlasang Pinoy Meaty Recipes