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Southwestern Fish Chowder: A Nevada Specialty

Description:
Warm up with a bowl of Southwestern Fish Chowder: a creamy, flavorful chowder made with chunks of tender fish, sweet corn, hearty potatoes, and a hint of southwestern spice. Want to enjoy this comforting dish at home? Discover the full recipe here.
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Historical Background:
Southwestern Fish Chowder is a fusion of traditional chowder with southwestern flavors. This dish combines the heartiness of classic chowder with the bold and spicy notes typical of southwestern cuisine, reflecting Nevada's diverse culinary influences.


Key Ingredients:

  • Fresh fish fillets

  • Sweet corn kernels

  • Diced potatoes

  • Chopped onions

  • Minced garlic

  • Chicken or vegetable broth

  • Heavy cream

  • Southwestern spice blend (chili powder, cumin, paprika)

  • Salt and pepper

  • Fresh cilantro (for garnish)

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Flavor Profile:
Southwestern Fish Chowder offers a rich and creamy texture, balanced by the natural sweetness of corn and the heartiness of potatoes. The southwestern spices add a warm, smoky flavor that elevates the dish, making it both comforting and exciting.
 

Culinary Insights: This chowder showcases Nevada's ability to blend traditional dishes with regional flavors. The addition of southwestern spices transforms a classic chowder into a unique and delicious meal that highlights the culinary diversity of the region.

Ingredients for 2 servings:

  • 1/2 pound (about 227 grams) white fish fillets (such as cod or tilapia), cut into bite-sized pieces

  • 1 cup (about 150 grams) corn kernels (fresh or frozen)

  • 2 medium potatoes, peeled and diced

  • 1/2 cup (about 80 grams) diced onion

  • 1/2 cup (about 80 grams) diced red bell pepper

  • 2 cups (about 480 ml) vegetable broth

  • 1 cup (about 240 ml) heavy cream

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon cayenne pepper (optional)

  • Salt and pepper to taste

  • 1 tablespoon olive oil

  • Fresh cilantro for garnish
     

Instructions:

  1. Prepare the Vegetables:

    • Peel and dice the potatoes.

    • Dice the onion and red bell pepper.

  2. Cook the Vegetables:

    • Heat the olive oil in a large pot over medium heat.

    • Add the diced onion and red bell pepper, and sauté until softened, about 5 minutes.

    • Add the diced potatoes and corn kernels, stirring to combine.

  3. Add Broth and Spices:

    • Pour in the vegetable broth, ensuring the vegetables are submerged.

    • Stir in the smoked paprika and cayenne pepper (if using).

    • Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

  4. Add Fish and Cream:

    • Gently stir in the fish pieces and heavy cream.

    • Cook for an additional 5-7 minutes, until the fish is cooked through and the chowder is heated.

  5. Season and Serve:

    • Taste and adjust seasoning with salt and pepper as needed.

    • Ladle the chowder into bowls and garnish with fresh cilantro.

Enjoy your delicious Southwestern Fish Chowder, a comforting dish that brings the vibrant flavors of Nevada's southwestern cuisine to your home!

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