Matt Celeste’s Dogfish and Corn Chowder

Chef Matt Celeste loves to play around with the abundant and sustainable dogfish (or cape shark!) At the Let’s Talk About Food Festival in September he shared his recipe for dogfish and corn chowder. 

Dogfish and Corn Chowder

From Chef Matt Celeste, Island Creek Oyster Bar Burlington

1 gallon corn chowder base (recipe follows)
2 cups corn kernel
1 cup diced fennel
1 cup diced white onion
1 cup diced smoked bacon
2 cups Dogfish
1 cup diced potato
1 cup diced celery
chives
Your favorite oyster crackers or croutons

  • In a small saucepan, sweat corn, celery, onion, and fennel in a touch of canola oil. Set aside to cool.
  • In another pan slowly render bacon until most of the fat is melted out. Strain out fat and set aside.
  • In a small pot boil potatoes until tender and set aside with other vegetables. Bring chowder base to a simmer in large pot.Add all the vegetables, bacon, and dogfish. Simmer for 5 minutes and adjust salt seasoning.
  • Serve in bowls with chives and croutons for garnish

 

CORN Chowder Base

1 quart white mirepoix (leeks, onion, fennel, celery)
1 pounds of butter
1/2 a bunch of thyme
2 tablespoons black peppercorns
2 bay leaves
1/4 a pound smoked bacon
1 quart of flour
1 gallon vegetable broth
1 quart heavy cream
3 Cups White Wine
4 Corn cobs
green Tabasco
lemon juice
Salt

In a large saucepan, sweat mire poix, smoked bacon and aromatics with butter. Deglaze with wine, then stir in flour, and combine until all fat is absorbed.Cook on low heat for five minutes, being careful not to burn flour.

Add vegetable broth, and corn cobs. Whisk vigorously until roux is combined. Bring to simmer on low heat, while stirring with a whisk every so often

Add heavy cream and allow to simmer again. Once chowder simmers, take off the stove and strain. Finally, whisk in lemon juice, tabasco, and salt to taste.

 

 

 

 

 

 

 

 

 

 

 

 
 

Method:

 

–       In a large saucepan, sweat mire poix, smoked bacon and aromatics with butter

–       Deglaze with wine, then stir in flour, and combine until all fat is absorbed

–       Cook on low heat for five minutes, being careful not to burn flour

–       Add vegetable broth, and corn cobs. Whisk vigorously until roux is combined

–       bring to simmer on low heat, while stirring with a whisk every so often

–       add heavy cream and allow to simmer again

–       once chowder simmers, take off the stove and strain

–       finally, whisk in lemon juice, tabasco, and salt to taste.

 

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