英國瘋醬包

現在天氣雖然很溫暖, 不過來碗 hearty soup 還是很不錯的吧~~~

一般在台灣很難喝到會讓我覺得好喝的玉米濃湯,

大部份的玉米濃湯裡面玉米沒幾粒, 都是人工香味跟不真實的奶味,

其實我都還是很不介意的大口喝啦,

但是只有自己做的 Corn Chowder 才會讓我有種想要不斷再來ㄧ碗的感覺~

配上ㄧ些大蒜麵包就是簡單又美味的ㄧ餐啦！

(Serves 4)

Olive Oil

1 Onion, finely chopped

2 large potatoes, peeled and cut to small cubes

2 sweetycorn cobs

500 fish or chicken stock

300g Skinless Smoked Haddock Fillet, cut into chunks

Pack of fruit de mer (mixed seafood or just prawns if preferred) 

Some half-fat Crème fraîche

Fresh chopped chives

1. Heat 1 tbsp oil in a shallow, wide pan, add the onion, potato and bay, season, then fry for 5 minutes, stirring often. Cut the corn kernels from the cobs.

2. Add the corn and the stock to the pan and simmer for 5 minutes until the potatoes and corn are tender. Add the fish and seafood (if using) simmer for 5 minutes or until it flakes.

3. Stir in the crème fraîche and chives into the chowder, then season. Ladle into bowls then scatter with some more chives and serve.

強烈建議要用沒有皮的 Smoked Haddock,

通常買到都是有皮就勤勞ㄧ點把皮剔除,

我是個不喜歡魚皮的人, 覺得煙燻魚的皮煮ㄧ煮會有些腥味~我不喜歡.

Crème fraîche 其實是天然優格, 我覺得煮湯的時候跟海鮮類真的都很配~

其實這個湯真的是很隨意的, 可以像我加些綜合海鮮或是只加幾隻蝦下去,

不想加海鮮或是燻魚的就加燻培根, 就變常見的培根玉米湯啦~~~

沒有新鮮玉米, 就用玉米罐頭其實味道也不差

(我偶而會用綠巨人, 吃了會不會又長更高啊~~~?!)

Crème fraîche,是天然的優格, 帶有些微的優格酸味, 

我自己是覺得煮海鮮湯加 Crème fraîche 很美味,

煮過其他加 Crème fraîche 的海鮮湯都很清爽很鮮美.

但是如果覺得奇怪就用適量的 Double Cream 去代替囉！

如果喜歡濃稠的感覺就加點麵粉下去吧~