https://www.copymethat.com/r/cmGrwGHGA/seafood-corn-chowder/
134835178
uxT00Ne
cmGrwGHGA
2024-05-04 08:42:37
Seafood Corn Chowder
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Ingredients
- 3 ears fresh corn (shucked and kernels cut off)
- 2 baking potatoes (large, diced)
- 1 stick unsalted butter (cut into small pieces)
- 1 Vidalia onion (large, diced)
- 1 bell pepper (large, diced, or use mix of yellow, red, orange, green)
- 1 Tbsp. Creole seasoning (Tony Chachere’s)
- 6 cups chicken stock
- ½ lb. shrimp (fresh, peeled and de-veined)
- ½ lb. bay scallops
- ½ lb. lobster meat (cooked)
- 6 oz. lump crab meat (cooked)
- 1 qt. heavy cream
- 1 Tbsp. dried lemon peel (or fresh lemon zest)
- ½ Tbsp. red pepper flakes
- 1 Tbsp. garlic salt
- ½ Tbsp. cracked black pepper (fresh)
Steps
- Cut the kernels off the cob with a sharp paring knife or corncob cutter and set aside.
- Peel and dice your potatoes into medium size chunks. Prep the other veggies by dicing the onions and peppers, and cut a stick of cold butter into small pieces.
- In the large stockpot, melt the butter over medium high heat. Add the peppers and onions, and cook until they begin to soften for about 2 minutes. Add the Creole seasoning, and cook for another minute.
- Add the potatoes and chicken stock and bring to a boil. Cover the pot and simmer for about 8 minutes or so until the potatoes are tender, remove from the heat.
- Measure out and rinse your seafood (crab meat, lobster meat, scallops, shrimp).
- Stir in the cooked lobster, crab meat, raw shrimp, raw scallops into the chowder and cover. Let stand for a few minutes until the shrimp turn pink, about 3 or 4 minutes.
- Cut the kernels off the cob with a sharp paring knife or corn cob cutter and set aside.
- Peel and dice your potatoes into medium size chunks.
- Prep your other veggies by dicing the onions and peppers, and cut a stick of cold butter into small pieces.
- In a large stockpot, melt the butter over medium high heat. Add the peppers and onions, and cook until they begin to soften for about 2 minutes. Add the Creole seasoning, and cook for another minute.
- Add the potatoes and chicken stock and bring to a boil. Cover the pot and simmer for about 8 minutes or so until the potatoes are tender, remove from the heat.
- Stir in the cooked lobster, crab meat, raw shrimp, raw scallops into the chowder and cover. Let stand for a few minutes until the shrimp turn pink, about 3 or 4 minutes.
- Stir in the corn, heavy cream, lemon peel, red pepper flakes, salt and pepper, and bring to a simmer over medium heat. Reduce heat to low and simmer for another 3 minutes or so until the shrimp and scallops are cooked through.
- Serve the chowder in bowls and garnish with fresh chives and parsley.
Notes
- * other ingredients*
- Bottled clam juice
- white fish