Latin Chowder

latin chowder
Menu Part: 
Soup
Cuisine Type: 
Mexican
Serves: 
8

This is a fish chowder with a Latin twist. Redolent with spices and a lovely color, this soup served steaming hot is a delectable treat.

Ingredients

3 tbsp. canola oil
1 white onion, diced
6 cloves garlic, mashed
2 red bell peppers, diced
6 jalepeños, stemmed and diced (including seeds)
1 tsp. turmeric
1 tbsp. saffron threads
1 tsp. red pepper flakes
2 qt. fish stock
2 carrots, peeled and diced
3 stalks celery, diced
1 tsp. ground cumin
1 tsp. dried coriander
3 potatoes, peeled and diced
1 lb. medium shrimp
1 lb. scallops
1 lb. cod or hake
2 limes, quartered
 

Steps

1. Heat the oil in a large stockpot over high heat. Add onion, garlic, bell peppers, and jalepeños and sauté for 3 min., stirring often.

2. Add turmeric, saffron, and pepper flakes, and stir to combine. Add stock, carrots, celery, cumin, coriander, and bring to a boil. Decrease heat to low, add potatoes; simmer for 15 min.

3. Turn off heat; add seafood and let rest for 10 min. Garnish with lime wedges.
 

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources