Talakitok belly and corn chowder

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

Cold grilled talakitok belly or fillets
1/4 c. of butter
1-1/2 tbsps. of flour
1 large onion, halved and thinly sliced
1/2 c. of cream
2 c. of broth
3/4 c. of fresh, canned or frozen yellow corn kernels
1 tsp. of finely slivered mint leaves
salt and pepper to taste

Cooking procedure :

With your hand, tear the fish into fairly large chunks. Remove any remaining bones and skin.

Melt half of the butter in a heavy sauce pan. Cook the onions until soft. Remove with a slotted spoon and transfer to a bowl. Keep warm.

Add the remaining butter to the pan and heat until frothy. Add the flour all at once. Cook, stirring, until the mixture is a light golden color. Pour in the broth, a little at a time, while stirring the mixture to prevent lumps from forming. Next, add the corn kernels and the fish chunks. Season with salt and pepper. Return the onion to the pan. Stir well. Bring to a slow boil then simmer for about a minute. Turn off the heat, stir in the cream and the mint leaves.

Serve hot.

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February 15, 2005  Print This Post   
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One Response to “Talakitok belly and corn chowder”

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Some related discussions...
  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 [...]

    Reply


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