Creamy Corn and Seafood Chowder

Name: Creamy Corn and Seafood Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 large onion, chopped; 3 tablespoons butter; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup all-purpose flour; 1 1/2 pounds red skin potatoes, peeled or unpeeled, diced; 1 1/2 cups fresh or frozen corn kernels; 2 cups clam juice; 2 cups milk; 1 teaspoon dried thyme; 1 pound bay scallops, or diced sea scallops; 1 1/2 pounds medium to large shrimp, peeled, deveined, and tails removed; 1 cup heavy cream, or half-and-half; Chopped fresh parsley, or chives, or dill, for garnish

A hearty, creamy corn and seafood chowder combines tender scallops, shrimp, potatoes, and corn for a satisfying meal.

⭐ 4.3 (89 reviews) Prep: 15 minCook: 40 minTotal: 55 minYields: 8 servings

Category Tags:

Entree Lunch Dinner Side Dish Appetizer Soup

Cuisine Tags:

American

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Instructions

Sauté onion in butter over medium heat in a Dutch oven.
Add minced garlic; cook 1 minute, stirring.
Stir in salt, pepper, and flour; cook 2 minutes, stirring constantly.
Add diced potato, corn, clam juice, milk, and thyme; cook over medium heat, stirring until boiling.
Lower heat to low; simmer 20 minutes, or until potatoes are tender.
Remove 2 cups of potato mixture; puree and return to the soup.
Add scallops and shrimp; cook 5 to 10 minutes, until seafood is cooked.
Stir in cream and heat through; taste and adjust seasoning.
Serve garnished with parsley, chives, or fresh dill.

Nutritional Info (per serving)

Calories: 458 kcal

Carbohydrate: 36 g

Cholesterol: 253 mg

Fiber: 3 g

Protein: 38 g

Saturated Fat: 11 g

Sodium: 1659 mg

Sugar: 7 g

Fat: 18 g

Unsaturated Fat: 0 g