Char-Corn-Cress Chowder with Wonton Crackers

Seasoned wonton wrappers are baked to a golden brown. They're served alongside a chowder packed with corn, watercress and perfectly poached chunks of arctic char.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4
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4 wonton wrappers

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

1 medium onion, chopped

1 tablespoon all-purpose flour

3 cups whole milk

One 14-ounce can creamed corn

12 ounces skinless arctic char fillets, cut into 1-inch cubes

2 cups chopped watercress


  1. Preheat the oven to 450 degrees F.
  2. Brush the wonton wrappers with the vegetable oil and sprinkle with a pinch each of salt and pepper. Cut the wanton wrappers into triangles and bake on a baking sheet until golden and crisp, about 6 minutes.
  3. Heat the butter in a skillet over medium heat, add the onions and cook until softened, about 6 minutes. Stir in the flour, 3/4 teaspoons salt and a couple turns of black pepper until well incorporated. Whisk the milk into the onions and bring to a boil. Stir in the creamed corn and bring to a boil, then remove from the heat. Stir in the char and watercress and let sit until the fish is just cooked through, about 8 minutes. Serve with the wonton crackers.