Corn, shrimp, and scallops team up in this hearty seafood chowder. Feel free to replace the scallops with crab or more shrimp, or use whatever seafood you have on hand. Lobster would be excellent for a special occasion, or use an imitation crab or lobster. A firm, flaky fish would be excellent in this chowder as well.
- 1 large onion (peeled and 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-skinned potatoes, diced (peel or leave unpeeled)
- 1 1/2 cups frozen corn kernels
- 2 cups clam juice (may substitute shrimp stock or fish stock)
- 2 cups milk
- 1 teaspoon dried leaf thyme
- 1 pound bay scallops or diced sea scallops
- 1 1/2 pounds medium to large shrimp (deveined and peeled)
- 1 cup heavy cream or half-and-half
- Optional garnishes: fresh parsley, chives or dill (chopped)
In a Dutch oven or large saucepan over medium heat, saute onion in the butter.
Add the minced garlic and cook, stirring, for 1 minute longer.
Add the salt, pepper, and flour and continue to cook for about 2 minutes, stirring constantly.
Add the diced potato, corn, clam juice, milk, and thyme. Cook over medium heat, stirring constantly, until the mixture just begins to boil. Lower the heat to low and simmer for about 20 minutes, or until potatoes are tender.
Remove about 2 cups of the potato mixture with a slotted spoon. Puree in a blender or in a bowl with an immersion blender. Return the mixture to the soup.
Add the scallops and shrimp to the pan and cook for about 5 to 10 minutes longer, or just until the seafood is cooked.
Add the cream and heat through. Taste and adjust seasoning.
Serve the seafood chowder in bowls with a garnish or parsley, chives, or fresh dill sprigs.