The following recipe appeared on Canada AM, September15th during the Bay of Fundy chowder cook off on the ocean floor. This is the recipe that was prepared by Chef Dennis Johnston of Fid Resto in Halifax, Nova Scotia.
4 tbsp Bacon fat
2 Chipotle peppers in adobo
2 Onions (peeled and sliced)
12 Ears of Corn (shucked and lightly grilled)
1L (4 cups) Chicken stock
1L (4 cups) 35% Cream
1oz/person Smoked Haddock (thinly sliced as garnish)
1 tbsp Coriander seed (ground)
Salt & Pepper to taste
Arugula as garnish
Green onion as garnish
In a relatively large pot, sweat the onions and the peppers in the bacon fat.
Remove the kernels from the corn and add to the onions and peppers.
Once all is up to temperature, add the coriander seed, the chicken stock and the 35% cream.
Let simmer for about 20 minutes and process with a hand blender until relatively smooth and most of the corn has rendered its starch.
Adjust the consistency with more chicken stock or cream.
Season with salt and pepper to taste.
To serve, place some sliced smoked haddock in the bottom of your bowl, fill with soup and garnish with arugula and green onion.
Bon Appétit !
