Corn chowder with char, watercress, and wonton crackers

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 588, total fat 32 G., saturated fats 10 G., proteins 30 G., carbohydrates 47 G., fiber 4 G., cholesterol 83 mg, sodium 1073 mg, sugar 13 G.

Seasoned wonton wrappers are baked in the oven until golden and crispy like crackers. Serve them with corn chowder topped with watercress and slices of Arctic char. The fish and greens are left to steep after the heat has been turned off, rather than boiled in the stew. This method helps preserve the texture and maximum nutritional value.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 g skinless Arctic char fillet, cut into 2 cm cubes.
4 pieces of wonton dough
2 tablespoons of vegetable oil
2 tablespoons unsalted butter
1 medium onion, chopped
1 tbsp flour
3 cups whole milk
1 can (400 g) of canned creamed corn
2 cups chopped watercress

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the oven to 230°C (430°F). Brush the wonton dough with vegetable oil and sprinkle each piece with a pinch of salt and black pepper. Cut them into triangles and bake on a baking sheet until golden and crisp, about 6 minutes.
In a skillet over medium heat, melt the butter, add the onion, and cook until softened, about 6 minutes. Add the flour, 3/4 cup of salt, and a couple of turns of the black pepper grinder until incorporated. Stir in the milk and bring to a boil. Add the creamed corn and bring to a boil, then remove from heat.