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

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources