Arowhon Pines
Clam, Mussel and Sweet Corn Chowder

Farm fresh organic corn and utilizing mussels Mariniere from the previous day's lunch makes this an outstanding soup.

Makes 8 x 8 ounce portions.


INGREDIENTS
 
1 cup
1 cup
1 tsp
1/2 cup
8 ears


1 cup
6 cups
1/4 cup
1 can
2-3 cups
1 TB
1 TB
 Butter, unsalted
Spanish onion, diced
red & green peppers, diced
garlic, chopped
potatoes (diced small)
sweet corn, in season, peaches and cream, kernels removed — cobs and kernels reserved.
Salt and white pepper to taste
potato, raw, diced
fish stock (home made)
35% cream
baby clams, (19 oz cans, drained & clams reserved)
cooked mussels Mariniere, shelled with juices reserved
dill, fresh, chopped
coriander, fresh, chopped

METHOD:

Sauté in butter, over medium heat, the onions until translucent — then add peppers, garlic, small diced potatoes, and half sweet corn kernels. Sauté until tender.

Season with salt and white pepper. Reserve.

Place in a saucepan — other half of corn kernels, and cobs, the raw diced potatoes, the fish stock, cream and reserved shellfish juices.

Bring mixture to a boil over moderate heat, then reduce to low and simmer for 20 minutes or until corn is thoroughly cook. Remove from heat, remove cobs and puree. Strain.

Mix reserved vegetable with strained broth.

Add shellfish and bring to a boil.

Taste for seasoning. Add dill and coriander.