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Seafood and Corn Chowder

Product Hardy soup great on a cold day.

Ingredients:

  • 2 Tablespoons of butter or margarine
  • 1 medium onion diced
  • 2 cloves of garlic minced
  • 1/2 medium red bell pepper diced
  • 1 1/2 cups of cream (not heavy)
  • 3/4 cup chicken stock
  • 2 medium potatoes peeled and diced
  • 2 ears of corn on the cob cut into one-inch rounds
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon of paprika
  • Salt to taste
  • 1/2 Lb. scallops cut in half
  • 1/2 Lb. of medium shrimp, shelled and deveined
  • 1/2 Lb. Lobster Meat cut into bite size chunks

Directions:

In the bottom of a large saucepan melt the butter over medium heat.  Add the onions, garlic, red pepper, salt and white pepper and cook until they soften.  Add the chicken stock, bring to a low boil and add the potatoes and the corn and cook till potatoes are just tender, add the cream and the paprika and stir.  With the cover on the saucepan reduce the heat to low and simmer, stirring occasionally for about 1/2 hour.  Then add the scallops give them a 3-minute head start, and then add the shrimp, when the scallops and the shrimp no longer look transparent (about 3 - 5 minutes), add your lobster meat, taste for seasoning and adjust to your liking.  When everything is heated, serve into soup bowls, with some crusty French bread or your favorite chowder cracker.
This can be made a day in advance, and then heat slowly, stirring till heated through.


You can substitute other seafood or fish for any of the above, Squid, Cusk, Monkfish, Jonah Crab Claws, Mahogany Clams, Mussels, Shucked Oysters just use your judgment for cooking time.

Seafood ingredients used:

Scallops


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