If you’ve had clam chowder or fish chowder, you know that the seafood is mixed into the soup with the other ingredients.

In this recipe, created by recipe developer and blogger Sylvia Fountaine for the Idaho Potato Commission, the seafood is placed atop the chowder for a delicious dinner.

As you can see in the photos, the chowder here is more dense than soupy. It’s like having potatoes and vegetables with your fish, scallops or shrimp, rather than a bowl of soup.
 
 
THE HISTORY OF CHOWDER

Chowder was brought to New England in the 17th century by Breton* fishermen, fishing the waters of Newfoundland, a large island off the east coast of what is now Canada.

They tossed some of the day’s catch into a large pot or cauldron, called a chaudière, from the Latin caldaria. The word is pronounced show-D’YAIR, which became chowder in English.

Chowders were a staple in fishing villages along the coast of France and in the Cornwall region of southwestern England.

On the ships that came to the New World, that soup was originally thickened with crushed ship’s biscuits. Now flour is used, but there’s a tradition of serving oyster crackers or saltines on the side.

While we now make corn chowder, chicken-corn chowder and variations, the first chowders in New England were the Breton fish chowders.

In addition to fish, there was a large supply of clams along the northern Atlantic coast. Thus, the now-iconic New England clam chowder was born (or merely clam chowder, as the residents then called it—here’s a recipe).
 
 
RECIPE: CORN & IDAHO® POTATO CHOWDER WITH WHITEFISH & BASIL

This recipe was created for with whitefish (cod, haddock, halibut, sea bass), which is used in a traditional New England fish chowder.

But you can go upscale and substitute salmon, scallops, shrimp, even lobster. You can also top the chowder with an assortment.

Ingredients For 2 Servings

[1] Topping this chowder with fish turns it into a hearty meal (both photos © Idaho Potato Commission).

[2] A close-up in the pan.

 
Preparation

1. HEAT the oil in a large skillet over medium heat. Add the onion and sauté until fragrant, about 3 minutes.

2. ADD the potatoes and corn. Sauté 2-3 minutes, then add the water or stock, salt and pepper and bring to a simmer. Cover, turn the heat down to low and simmer for 10 minutes or until the potatoes are fork tender. While the potatoes are simmering…

3. HEAT the remaining 1 tablespoon of oil in another skillet. Season the fish with salt and pepper and sear each side over medium high heat. Lower the heat and cook to your desired doneness. Set aside. When the potatoes are fork tender…

4. UNCOVER and cook off a little of the liquid. If desired, add a few tablespoons half and half or soy milk for a bit of extra creaminess; cook for a minute or two to thicken.

5. STIR in half of the basil. Taste and adjust the seasonings. Right before serving…

6. STIR in the remaining basil, saving a bit for garnish (editor’s note: julienne it for the garnish). Dish up the sweet corn chowder and top with the seared fish and basil.

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*The smaller the dice, the faster the potatoes will cook.

†Breton refers to residents of Brittany, a region in northwest France.

[1] A salad of farmers market ingredients, from mache to nasturtium leaves (both photos © Good Eggs).

[2] Even if you think you don’t like tomatoes, try a lush, ripe heirloom tomato. They’re practically a different species from regular supermarket fare.

For salad lovers, summer is the season to revel.

Many traditionally summer fruits and vegetables are available year-round. They may be imported from far away, picked before their time.

For the best-tasting selections of the year, head to your farmers market and load up on heirloom cucumbers and tomatoes, and every other tempting veggie.

For fruit salads, load up on juicy stone fruits: apricots, cherries, nectarines, peaches, plums and hybrids like a and pluots. You can also add some sliced fruit and berries to a green salad.

Every week, pick something that you haven’t had before. Nasturtium leaves, for example, are a popular salad ingredient and garnish among fine chefs.
 
 
SIMPLER IS BETTER

When the produce has so much flavor, it doesn’t need a heavy dressing to add flavor.

In fact, they may not even need dressing: a bit of salt and pepper, maybe a dash of balsamic or a squeeze of lemon or lime, or a vinaigrette, if you want something more substantial.

 
Save the romaine for fall or mix it with summer lettuces, like Little Gem, bibb and butter lettuces (the latter two are varieties of Boston lettuce, and also make the best lettuce cups [the different types of lettuce]).

Create a mix of flavors and textures: crunchy, salty, tangy, even sweet (berries, small dice of melon).

Good Eggs created the infographic below to help you blend ingredients from six different categories into a creative luncheon salad.

We recommend that you add additional vegetables beyond what’s in the chart, and try new ingredients. For example, if your go-to lettuce year-round is romaine or iceberg for most of the year, branch out to its less common relatives.
 
 

[3] For a “fully packed” summer luncheon salad, choose an ingredient from each of these six sections (infographic © Good Eggs).

July 12th Is National Michelada Day.

There are several variations of this beer-based Mexican cocktail. Our version of a Michelada calls for a rich tomato passata (puree).

That’s what DeLallo used in this recipe. Instead of hot sauce, they heat things up with an oil from spicy Calabrian chili peppers.

Top with an ice-cold beer and you have the perfect drink for any hot day.

Food Trivia: A beer cocktail is called a beertail, for short.
 
 
RECIPE: SUPER-RICH MICHELADA

Ingredients

[1] A special Michelada for National Michelada Day (photo © DeLallo).

 
Preparation

1. PREP the glass: Place the chili powder and salt in a small shallow dish. Rub the rim of a tall (12-ounce) glass with a wedge of lime. Coat the wet rim with the chili salt mixture. Add ice.

2. CREATE the tomato mixture by combining Passata, Worcestershire sauce, chili pepper oil, and lime juice in a large measuring cup or small pitcher. Pour the tomato mixture into the prepared glass.

3. TOP with beer until the glass is full. Stir gently.

4. NOTCH the lime wedge on the rim of the glass, or serve it on the side.
 
 
HERE’S THE HISTORY OF THE MICHELADA