Talakitok belly and corn chowder

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I grilled a huge fish belly for dinner yesterday but hubby came home with a mango cream pie from Red Ribbon before dinner was ready. We ended up eating the pie before dinner. Naturally, we had leftovers. Instead of cooking a new dish from scratch for today’s lunch and the kids’ packed school lunch, I decided to “recycle” the leftover grilled fish belly. Thing with grilled fish is it doesn’t reheat well. It loses its natural juices. I didn’t want to short-change the kids by sending them re-heated dry fish for lunch so I thought something with a thickish sauce would be good. I had half a bag of frozen corn kernels in the freezer, some white onions and plenty of butter. A chowder seemed like a good idea.

Talakitok belly and corn chowder

So, what is a chowder? Dictionary.Com defines a chowder as “a thick soup containing fish or shellfish, especially clams, and vegetables, such as potatoes and onions, in a milk or tomato base.”

For a detailed description of the fish known in the Philippines as talakitok, click here.

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February 15, 2005  Print This Post   
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  1. Tilapia with shredded corn and coconut cream | Fish & other seafood | Home-cooking rocks! says:
    August 24, 2009 at 10:04 am

    [...] fillets with corn sauce. I’ve done a chowder version of that dish in the past and I called it talakitok belly and corn chowder. It was good, no doubt, but I discovered that if the flour and butter based sauce is replaced with [...]

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