Corn, shrimp, and scallops team up in this hearty seafood chowder. Whether you are at the beach or inland, the flavors of the sea make a satisfying soup. You can enjoy this as a lunch dish or a soup course for dinner. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad.
This chowder is versatile as you can change up the seafood you use. Feel free to replace the scallops with crab, clams, more shrimp, or use whatever seafood you have on hand. Lobster would be excellent for a special occasion. A firm, flaky fish would be excellent in this chowder, or you can use imitation crab or lobster.
Red potatoes or new potatoes are preferred as they are waxier and will hold up in the soup. While you could use typical russets or baking potatoes, they are likely to fall apart. That's not a bad thing as it will help thicken the soup, but it might not give you the desired texture.
- 1 large onion (peeled and chopped)
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 1/4 cup all-purpose flour
- 1 1/2 pounds potatoes (red-skinned, peeled or unpeeled, diced)
- 1 1/2 cups corn (fresh or frozen kernels)
- 2 cups clam juice (may substitute shrimp stock or fish stock)
- 2 cups milk
- 1 teaspoon thyme (dried)
- 1 pound bay scallops (or diced sea scallops)
- 1 1/2 pounds shrimp (medium-to-large, deveined and peeled)
- 1 cup heavy cream (or half-and-half)
- Garnishes: fresh parsley (chives or dill, chopped)
Gather the ingredients.
In a Dutch oven or large saucepan over medium heat, sauté the 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 and 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.
Be sure to refrigerate leftovers within two hours of cooking. You can enjoy them for three to four days. If you need to keep the leftovers longer, freeze portions in airtight containers or a batch of the chowder in a heavy-duty freezer bag. Label the containers with the contents, date, and a "best by" date four to six months in the future. Thaw it in the refrigerator and use the thawed chowder within three to four days.