30 Min Chowder (Comforting and Light) | Weeknighting
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- เผยแพร่เมื่อ 19 ธ.ค. 2021
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It’s chowder season. This recipe is a bit lighter and brighter than traditional chowders and only takes about 30 minutes to make. Stick around for my “secret” ingredient and an easy homemade oyster cracker recipe.
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CHOWDER RECIPE
275g onion (1 Large onion), small-medium diced
150g fennel (1 med bulb), small diced
20g garlic (5 cloves), minced
700g yukon gold potatoes (4-5 small), medium diced
Olive oil
Salt
907g or 1 box chicken or veggie stock
125g or 1/2c heavy cream
200g or 1 3/4c-2c Frozen corn
240g/8oz clam juice
325g/12oz fresh atlantic cod, med-lrg diced
200g or 3/4c water (optional)
100g/3-4oz (1 tin) smoked oysters, rinsed and chopped
Heat soup pot over medium heat with a squeeze (25g or so) of olive oil followed by onion and fennel and pinch of salt. Stir to combine then sweat for 3-4min. Add in garlic, stir and continue to sweat for about 2min. Add stock, cream, potatoes, corn, clam juice, and pinch of salt. Stir to combine and bring chowder to a simmer. Once simmering, cover and reduce heat to medium low and cook for 20-25min.
While the chowder is cooking, dice cod, add pinch of salt and toss to combine. Refrigerate until it’s time to add to the soup.
After about 15min of cooking, stir soup and check potatoes for doneness. The potatoes are done when they can be smashed against the side of the pot, but are still holding together well.
Off heat, scoop half of soup into blender and spin on high for 20-30sec until smooth. Return the blended soup back into the soup pot with the solids over low heat. (You can also use an immersion blender. Just scoop out half of the solids before blending.) Stir to combine and check viscosity. I typically add about 200g of water here to thin soup into a more soupy, less thick consistency.
Add in cod and oysters and cook for about 2 min or until cod is opaque and can be flaked apart.
Taste for viscosity and seasoning. Add in additional water and pinch or 2 of salt at this time if needed.
Garnish with a squeeze of olive oil, minced chives, oyster crackers, black pepper, and a squeeze of lemon juice.
OYSTER CRACKER:
30g or 2 tbsp cold butter
160g or 1 1/4c AP flour
5g or 3/4tsp salt
5g 1 1/4tsp sugar
3g or 3/4tsp baking powder
70g or 1/4c cool water
Add cold butter, flour, salt, sugar, and baking powder into food processor and spin until butter is broken down. Stream in water and continue to spin until a crumbly dough forms.
Dump out onto a work surface and form and knead a several times until a more smooth dough forms. Cover and allow to rest for 2-3min (a rest isn’t necessary if you don’t have the time).
Flour the work surface and rolling pin and roll into a ⅛”/ 1/3cm thick rectangle. Cut out the oyster crackers by cutting the rolled out dough into ½” or 1 ¼-1/2cm squares.
Place the dough squares in a single layer on a parchment lined baking sheet and bake in a preheated 375F/190C oven for 15min. The crackers should be puffed and lightly golden brown when done. Turn off oven and prop open oven door and allow crackers to continue to dry for a few minutes.
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No disrespect to my other favorite YT cooks, buy you skyrocketed to #1 for me. Top tier technique delivered in manageable processes for the home cook. And, you're not snobby about shortcuts or using store bought ingredients which may make things more approachable for your beginner viewers. You're extremely inspiring, keep it up man!
Exactly why I'm here too
What that first guy said... right on!
Super new to the channel here, and can I just say how wonderfully simple and 'down to earth' your recipes are?! So delicious and easy to grasp. A lot of concepts you use and teach can translate to other things in cooking too! Been loving the channel since stumbling upon it and will continue to wait eagerly for each new episode. Thank you for what you do and Happy Holidays!
Glad you like them! Happy holidays
I love everything about this video: can use frozen cod but not recommended (appreciate the option and the recommendation), never used smoked oysters as an ingredient, puree half the potato veg mixture, never used fennel before, and finally the dancing. Love the dancing! Thanks for making this content.
I wanna say, I’m 62 yrs old women cooked most of my life and I just love, love your Chanel!!! 🙏❤️
Great idea here, I’m definitely cooking this for dinner!!
Thanks for doing weeknight meals that someone could actually make on a weeknight. I swear most bigger channels forget what a normal work schedule is and how you feel at the end of it.
Thanks! The main thing about the bigger channels and to some extent my own is that the YT algorithm rewards spectacle and crazy recipes with extravagant process
@@BrianLagerstrom that makes sense. Is it that you need the spectacle/elaborate process to fill out the length it wants, or is it actually analyzing content?
@@andrewkrahn2629 More people click on ‘em. That’s all there is to it. The crazier the idea, regardless of how practical it is, the more views it gets. That includes “clickbait” titles that draw you in. I don’t watch many cooking channels for that reason. I just want good recipes without the snobby attitude and disregard for people living without easy access to fancy ingredients or equipment.
And that is why I’m here! One of the few cooks (I’ve seen) whose recipes aren’t always over-the-top and/or clickbaity 👌
This recipe is a keeper. It’s definitely one of my favorite recipe of yours. Very easy and so flavourful. I used frozen small scallops and the smoked oysters, they really add to the soup.
Brian, I can't tell you in words how much I enjoy watching your videos, especially the endings "Let's Eat This Thinnnggggg"!! You are the best..
The way you handle and cut the vegetables, tells me you are a pro. Thanks for the tips
Fennel ginger and star annise are really good in chicken soup.
Always a treat when you upload! Your technique is always spot on and you bring so much great restaurant knowledge to the home cook. It has saved me so much time and stress, I always use my oven for braising/reducing things now rather than babysitting it on the stove!
Thanks for watching Josh
Hey Brian,
Another awesome recipe! If you don't mind me recommending a video topic, I think it would be awesome to see how you clean/preserve your wood cutting board, and other cooking essentials. Not many people out there talk about post-food maintenance. Just a thought!
I love the idea. I myself might need to watch a vid on that. I trash mine haha
@@BrianLagerstrom haha like most people do I'm sure! There are so many conflicting videos out there about how to properly care for a good wood cutting board, and yours looks well taken care of. So I figured I would ask
can tell you're a professional cook. thanks
I cooked this today - it's fancy-restaurant delicious! Smoked oysters are spot-on!
Thanks for trying!
This chowder looks like a winner for the cold season, and the clam juice tip sounds like a great idea for lots of "fishy" recipes.
Also, love the idea of making oyster crackers from scratch. I had a strange urge to play Scrabble as you cut those cubes!
Thanks Ethan! And I did get your email! I was out of town and I’ll be getting back to you today or tomorrow.
@@BrianLagerstrom Sure thing. No rush!
Dooode the the “vita(mix) prep” just added a whole new level to my soup and chili game. Thank you bri. You’re killing it man. Many thanks 🙏
Great stuff as always, I'm especially enjoying the Weeknighting series! Keep it up 👍
Thanks Bry!
Same!!!
I cannot wait to make this with salmon soon! I swear I want to make all of your recipes immediately! Great work, Bri!
Huge fan! Going to try this today, made your killer tomato soup and grilled cheese yesterday an man was it delicious 👊 thank you!
Do not skip the oysters! This soup is so friggin good!
30 mins is possible but its more like 60. This recipe was a lot father north of $20 for a weeknight meal but once in a while that’s not so bad - maybe I can make it up in leftovers.
Thanks for the feedback! I need to keep those factors in mind and simplify a bit I think. So glad you liked it.
@@BrianLagerstrom tbh - you could leave out the fish and then its under $20 and its still a pretty hearty weeknight kind of jam
So funny. I love the "getting caught" eating in the closet during the "commercial".
"Yukie G" = Brian's weekend DJ name? :)
This one's out of my usual cooking zone but I'm excited to try it out soon! Looks cozy
I hope you do try. Thanks a lot for watching
This chowder is fantastic and I like the clear way you tell us how to make it. Never thought of making an oyster cracker I loved that. I forgot to say I live in the Halibut capital of the world Homer Alaska so I would use that, however I love the Cod we have here too.
Love the lightened up recipe! Keep those coming!
I'm truly amazed that you are able to pull a hot sheet of oyster crackers from the oven with your bare hand! The recipe looks tasty as well. Bravo!
three thoughts on this:
1) I really like this channel, BriBri is so good
2) That looks delicious, I will defo try it
3) The cheese grater is the perfect oven door prop and I wish I'd thought of that before, so useful.
I just made this, with a few substitutions. I forgot to get a few ingredients at the store.
I forgot the fennel, so I used celery and some anise.
I forgot the oyster juice, so I used a few drops of thai fish sauce.
I couldn't find Yukon Gold specifically at the store, but their yellow potatoes seemed to work.
Apparently I grabbed the sriracha oyster tin. Gave the dish a subtle, but pleasant heat.
I'm totally going to make this again and maybe double the recipe so I can have it for lunch for a week.
Now I have to make this one. Loving the addition of the weeknight videos.
Brian, THANK YOU for these thoughtful, masterful instructions. You've helped me so much! I can't lie, just watching these videos are endlessly comforting, let alone attempting the recipes on my own. So far I've made this chowder, your apple galette, and your orange chicken. I still have a lot to learn, but all of my efforts were a success thanks to your unpretentious, easy to follow instruction. Fan for life!
I'll have to try out adding fennel to soup now!
This looks yummazing! I'm gonna call it now. Brian hits a million subs in 2022. Lets eat this thing!
I really /love/ the Weeknighting series. Great recipes, fun to watch! As a somewhat trained cook I love this vids for new ideas, but I really like that the recipes and your description are really accessible for everyone!
I've never even HEARD of canned smoked oysters, very pumped to go find some and try this
Greetings: amen 🙏 alleluia : special intention: Mr Fabulous/ Master Chef 👩🍳 Brian Lagerstrom, thank you; again , Mr. Fabulous/ Master Chef 👩🍳 Brian Lagerstrom, thank you:,Greetings from southcentral Texas USA 🇺🇸
Greetings : in thanksgiving: Love ❤️, Enormous Hug 🤗, Be very, very, very safe & wishing you a blessed glorious awesome 😎 afternoon and evening ahead . Special Intention:: GOD BLess
Greetings: amen 🙏 alleluia : ( fwiw ) when I feel overweight I start swimming for two hours a day - adore 🥰 the’ slimming’ results! In addition, ( btw ) anything with seafood 🦞 ( especially clam juice 🥤) is tasty 😋 and a terrific mood-booster ; thanks so much for this incredible presentation.
Hey Bri, i watch all of your vids they are honestly like my personal cookbook these days but I’m commenting to say i love your easy weeknighting vids, the fried rice one is a weekly plate at my house now
Love to hear that. Thanks, David!
Yum this looks delicious and adding the smoked oysters is genius I love them!
Made this, it was great ! Great job. I’ll be making this again for sure
My hubby is gonna love this chowder! Love your channel! 💓
Working my way through your recipes - all were awesome, this one was a real hit with the family. Thanks for all the hard work. Keep it up
Absolutely fabulous soup recipe, wisely done!
Will be back for more recipes. You are tremendous!
I knew you would have a great recipe for this. Thank you I was researching and yours is the best. Love your work ❤️🇦🇺
Bri you should do a video on Vol-au-vent a European classic
Love a man that cooks !!! Must try this .. thank you !! 🎉🎉🎉❤❤❤❤
I'm pretty sure I got the flu right now, and for some reason this REALLY caught my eye.
Also I was able to make your bagel recipe and it was awesome! I'm gonna try adding raisins or some other thing inside of em next time. Try to recreate these Montreal style bagels I got once.
I've watched so many videos, I just thought i had subbed. I hadn't, so.. Subbed. Awesome channel.
I highly agree with your weekday dice for onion and fennel in soup and Yukon gold as your soup potato and no roux just cream. Have you been looking in my window.
Yes to to SHRIMP! Corn and shrimp make a great pair.
I tried this recipe yesterday, it turned super delicious even though i couldn't find smoked oysters in my grocery store. Thank you Brian. I've tried many recipes from your chanel and they all turned very well all the time. Instructions and many cooking tips are well explained. 👌
This recipe looks great! The salmon suggestion spark a memory of another seafood soup you may want to consider for a future episode. Lohikeitto - Finnish salmon soup
Def doing this
Kudos it a simple and very delicious recipe. Made a pot garnished with bacon bits, chives and Tabasco. Ready for a snow storm.
Definitely trying this recipe!!! This looks deadly and I love that there isn’t a ton of heavy cream in it!
I dislike sea food but I am going to try this soup for sure with chicken or just meatless! Looks so yummy!!!
very cool idea with the smoked oysters .
Another great one. Thanks, Bri!
Lots of chowder purists but this soup is still very underrated. Perfect comfort food for winter ❄️ ❄️
Cheers from Montreal 🇨🇦
Cheers Montreal! Thanks for watching
Just made this for dinner tonight and it's amazing!
Looks awesome 🤗🤗🤗
Excellent! I’m going to make this tomorrow
Brilliant!
Cooking with Jonny says Hello 👋! Your video is truly amazing and shows your passion and devotion towards beautiful food. I am so lucky to see your work through your channel. Thank you for sharing! 🤗🤗🤗
I've really been enjoying your channel since I found it a month ago or so. Your dishes aren't that over the top like most other YT cooking shows, but still elegant and just fun. Loved your cheese board video recently. Maybe you'd like doing something like this about wine? I'd watch that.
Made this for game day. Followed the recipe almost to the T. Used 1/2 cod and shrimp. I actually enjoyed the oysters however I put them to the side and let people add individually. Used Panera bread bowls. Came out great. The only caveat I would say is it took me a lot longer than 30 minutes to put the whole thing together. Maybe my veggie prep is just not up to par. Would be curious if others are able to make this in 30.
Thanks for trying
I loved that show
Love this series!
Thanks AB
Clam juice = genius to get that ocean flavor without clams! Excited to try this with haddock.
Cooking all week for traditional Polish Christmas Eve dinner of 12 no-meat homemade courses. My Dutch oven is getting a workout!
I recently made a simple tomato based cod and veggie soup. Since you call this a chowder, which I totally agree with, I’m going call what I made a Manhattan style chowder. I’m going to make this recipe soon minus the oysters. I just don’t like them. I make your cast iron focaccia at least once a week and your sheet pan pizza is also on heavy rotation. I enjoy your content.
That focaccia would make good soup bread. Thanks for watching
Got to admit, the Bri dance at the end of your vids is pretty entertaining;). Oh, and I am TOTALLY going to give this chow(da) a try. Thanks dude!
Thanks for watching, glad the dancing doesn’t make you cringe haha
OK, I'm making your beef burgundy/bourguignon for Christmas with a butternut squash soup. This looks like a winner for New Year's day. I watch a variety of chef/YT channels and like the imagination you show, which means as a layperson in the world of cookery, I'm learning new things--but yeah, I've squeezed potato cubes from the pot onto the kitchen floor too, to the delight of our dogs.
Super delish!
Thanks man!
Hell yes making this tomorrow. I have a beaut piece of Arctic Char that I think will be pretty nice in this. Also, smoked oysters are the business. My family Christmas snack is always a ton of them wrapped in bacon while opening presents. Merry Christmas Bri.
Ok you did oysters. I'll keep watching.
Even though I set my self up behind the eight ball based on what I had on hand (more on that in a moment) this chowder is very quick to make, tastes incredible, and not at all heavy. It reminds me of chowders that folks from the New England region make due to its lightness and freshness. All in all because of its creamy deliciousness it is a total keeper of a recipe !
I didn't have smoked oysters so smoked bacon cut into lardons was used instead. We agree with Brian, Fennel is amazing with fish and seafood (or the French wouldn't put it in bouillabaisse nor the Italian-Americans in Cioppino) so I did have that on hand. We did add a bit of finely diced celery and carrot for color (my 17 year old grandkids diced it so it didn't add to my time) plus some extra potato cuz we like LOTS of chunky potato. Also some thin strips of dried wood ear black mushrooms for crunch and umami. I didn't have Atlantic Cod (we used ours yesterday for Fish n Chips with Mushy Peas) so I ended up using Monkfish (aka: poor mans lobster), clams and some fresh mussels. 100% Pure Perfection no matter what fish is used.
I would add that Mahi Mahi or Haddock would work as well and maybe even Sablefish which is even better (and healthier) than Salmon. Also Arctic Char or various Trout comes to mind. If you had Smoked Haddock (just never use Arbroath Smokies as that would be a sin) you would have a quick version of a classic Scottish dish called Finnan Haddie or Cullen Skink. Nice smoky flavor with even less work.
The Crackers were CRAZY GOOD ! I suggest making a batch of cookies before making the crackers to keep the children away (won't keep me away though).
Looks pretty good.
Mmmm 😋 my mouth is watering!
I’ve always been curious about those canned oysters, looks like I gotta try them out!
Absolutely love it..
Thank you for the metric measurements!
As always... love your videos.
I hope you and yours have a great Christmas!!
It looks so yummy! TYFS!
I haven't been able to make the chowder yet, but the OYSTER CRACKERS are outstanding! Simple ingredients I already had on hand, quick to make (and PERFECT for a plain crunchy snack, just on their own). Thanks, Brian. I am new to your channel and look forward to exploring all your recipes.
Brian I love you, happy holidays
Definitely going to have to give this a try. Love the Cod and oysters. my cream soup secret weapon that was taught to me by a chef was a single slice of American cheese (or half if a smaller batch). does not alter flavor but ramps up the creaminess.
in so proud he got that potato back in line
Thank you for showing this soup
E
I made it sans the crackers and swapped the cod for a salmon filet I chopped up. Was really good with extra black pepper and a touch of lemon juice to server
Good stuff, Brian - keep it up!
Yummy!
Hey Brian. Merry Christmas to you and yours from the Great White North. Canada. Thomas
Merry Xmas! Thanks for watching
Always dig the videos Brian. Keep kicking ass brother
Thanks for being here dood
Excellent
Gluten-free chowder with gluten-filled crackers.
I approve.
OH MY GOODNESS! YOU'RE NOT KEEPING THE ROOT ATTACHED!!!
that's how I've been doing my onions for over a decade now, I can even mince them down to rice grain sizes if I really care. it makes me happy seeing others chop onions the way I do, and not the way it's always taught, by leaving the root on, and blah blah.
This recipe looks super delicious 😋😋😍
Thanks! Its perfect for cold weather
Tried many of your recipes and this is the best! I went for bacon for a smokey flavor though.
Sir you are excellent!
Just found your channel and I am hooked only 1:25 min in. Happy New Year from Down Under...now that's a knife!
Best chef on TH-cam.
smoked oysters! great idea!
Hi just wanted to add a comment. I am a kiwi from New Zealand and I made your recipe. I liked it because there was no flour and not too much cream. I made it with NZ blue cod!!! Yikes that is not the Pacific or Atlantic type but from the Southern Ocean just a wee bit south of NZ. It is all about the cold temperatures! It has so much flavour, is fat and holds together when cooking. But of course I am biased 😂😂
I like this as it is similar to my version. I start with a smokey bacon, reserve the fat to sweat my onions in and add the bacon back after the broth, cream and clam juice is added. I use clams and or shrimp as I prefer that. I do often use whole baby clams in addition to chopped clams.