Mmm, who doesn’t love inhaling the warm steam from a seafood soup? Whether it be a classic clam chowder or a tomato-based oyster stew, the marriage of ocean flavors and hearty vegetables always hits the spot on a crisp, winter day.
This potato and corn chowder showcases the firm texture of swai, which holds up well in this thick, robust soup. You can also substitute other types of white fish for the swai. For the health-conscious folks out there, you’ll be pleasantly surprised to know this chowder does not include cream, but the combination of milk and mashed potatoes results in a luxuriously rich mouthfeel.
To check out W&T Seafood’s swai fillets, give us a call today!
Swai, Potato and Corn Chowder
Serves 6–8 as an appetizer or side dish.
1 lb potatoes, peeled and quartered
½ cup milk
2 tbsp butter
1 onion, diced
2 cloves garlic, minced
¼ cup olive oil
15 oz frozen corn
1 tbsp chili powder
2 cups milk
1 lb swai fillet (or other white fish), cubed
Salt and pepper, to taste
2 tbsp parsley, minced
Bring a pot of water to boil and add the potatoes. Cook for 15–20 min, or until they can be easily pierced by a fork. Drain the potatoes and mash them with a fork or potato masher. Add the ½ cup of milk and butter, and blend thoroughly.
Sauté the diced onion and minced garlic in a 1/4 cup of olive oil in a dutch oven or heavy-bottomed pot. Once translucent, add the frozen corn, mashed potatoes, chili powder, and remaining milk. Stir thoroughly, and do not let the mixture come to a boil. Once warmed through, add the cubed swai fish. Stir to combine. Add salt and pepper to taste. Let simmer for 5–10 minutes until fish is white all the way through. Top each bowl with a garnish of parsley.