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Chowders and Soups: 50 Recipes for the Home Chef
By Liz Feltham
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About this ebook
“[A] tasty collection . . . includes recipes for classic seafood chowders along with other varieties and unique soup recipes too.” —Atlantic Books Today
Soups can comfort you when you’re sick, tickle your taste buds at the start of a meal, and envelop you with warmth on a winter’s day. Soup can be simple and rustic, or elegant and complex. And each culture’s cuisine has a soup that is instantly identifiable. In the Maritimes, that soup is chowder.
Chowders and Soups is a collection of over 50 recipes accompanied by appetizing color photos. The book includes recipes for classic seafood chowder, but also lobster, shrimp, crab, and clam versions. Fabulous soup recipes like roast garlic and potato, cream of asparagus and fiddlehead, and even strawberry and cracked black pepper are sure to delight those looking to prepare something unique.
Includes an appendix of common soup stocks and an ingredient index.
“Jam packed with luscious soups and chowders to warm the family. It also makes me want to pack up and move to the Canadian Maritimes!” —Sandra’s Kitchen Nook
Soups can comfort you when you’re sick, tickle your taste buds at the start of a meal, and envelop you with warmth on a winter’s day. Soup can be simple and rustic, or elegant and complex. And each culture’s cuisine has a soup that is instantly identifiable. In the Maritimes, that soup is chowder.
Chowders and Soups is a collection of over 50 recipes accompanied by appetizing color photos. The book includes recipes for classic seafood chowder, but also lobster, shrimp, crab, and clam versions. Fabulous soup recipes like roast garlic and potato, cream of asparagus and fiddlehead, and even strawberry and cracked black pepper are sure to delight those looking to prepare something unique.
Includes an appendix of common soup stocks and an ingredient index.
“Jam packed with luscious soups and chowders to warm the family. It also makes me want to pack up and move to the Canadian Maritimes!” —Sandra’s Kitchen Nook
Author
Liz Feltham
Liz Feltham served as the restaurant critic at Halifax’s Coast weekly newspaper for nearly a decade. She specializes in culinary writing, having been certified as a journeyperson chef and having worked in kitchens from Whitehorse to St. John's. She is a contributor to a number of magazines and has authored several cookbooks, including Chowders and Soups, Fabulous Fishcakes, and Halifax Tastes. Liz can be found online at foodcritic.ca.
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Book preview
Chowders and Soups - Liz Feltham
Copyright © 2012, Liz Feltham
All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior written permission from the publisher, or, in the case of photocopying or other reprographic copying, permission from Access Copyright, 1 Yonge Street, Suite 1900, Toronto, Ontario M5E 1E5.
Nimbus Publishing Limited
3731 Mackintosh St, Halifax, NS B3K 5A5
(902) 455-4286 nimbus.ca
Printed and bound in China
Interior photos: Scott Munn, photomunn.com (except pages iv, 3, 27, 59, 76)
Scott Munn has worked as a commercial and editorial photographer for the last ten years. His clients include Nova Scotia Tourism, Parks Canada, and CBC Television.
Author photo: Mike Feltham
Design: Kate Westphal, Graphic Detail Inc.
Library and Archives Canada Cataloguing in Publication
Feltham, Liz
Chowders and soups / Liz Feltham.
Includes index.
Issued in print and electronic formats.
ISBN 978-1-55109-905-7 (softcover).--ISBN 978-1-77108-583-0 (HTML)
1. Soups. 2. Cookbooks. I. Title.
TX757.F45 2012 641.8’13 C2011-907614-4
Nimbus Publishing acknowledges the financial support for its publishing activities from the Government of Canada through the Canada Book Fund (CBF) and the Canada Council for the Arts, and from the Province of Nova Scotia through the Department of Communities, Culture and Heritage
For our mothers—Elizabeth McIsaac, Sue Feltham,
Una White, and Rita MacDonald.
Introduction
Chowder breathes reassurance. It steams consolation.
—Clementine Paddleford
There it is, summed up in a half dozen words—the essence of chowder. And Maritimers know chowder better than most: the region’s eponymous soup can be found in virtually every restaurant, a recipe in nearly every kitchen.
This book is a collection of chowder recipes amassed over my years as both a home cook and a professional chef. It pays homage to many variations of seafood chowder, from the very traditional to the globally influenced, along with a few other stockpot favourites. Chowder can be simple and rustic or elegant and complex.
Chowders and soups are remarkably forgiving—no precise measurements or timings are required. These recipes can be followed exactly, or customized to your personal preferences. Don’t be afraid to experiment and make each recipe your own.
Soup is not like a cookie recipe, it will always turn out.
—Nina Parsons, soup-maker extraordinaire
Bon appétit,
Liz Feltham
Seafood Chowders
smoked seafood chowder
Serves 4–6
This recipe calls for mackerel, mussels, and oysters, but any smoked fish or shellfish can be substituted with equally good results.
1 tablespoon olive oil
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced sweet potato
1/4 cup diced fennel
3 cups canned crushed tomatoes
2 ounces smoked mackerel
3 ounces smoked mussels
3 ounces smoked oysters
1 cup coffee (18%) cream
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, carrot, sweet potato, and fennel, and cook until soft, stirring occasionally. Add tomatoes and bring to a boil. Reduce heat to a simmer, and add mackerel, mussels, and oysters. Stir in coffee
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