Best 3 Corn And Seafood Chowder Recipes

CORN AND SEAFOOD CHOWDER

Steps:

• Strip kernels from cobs, and reserve. Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
• Heat oil in a large, heavy saucepan. Add bacon, and sauté over medium heat until it barely begins to brown. Stir in onion, leeks and celery. Sauté until translucent. Add potatoes, and stir. Remove cobs from cream, strain cream, and add to saucepan. Bring to a simmer. Add corn kernels. Cook until potatoes are tender, about 15 minutes.
• Melt 2 tablespoons butter in a skillet. Add chanterelles, and sauté over medium-low heat until tender but not browned. Add to soup. Add caraway seeds, thyme, salt and pepper to taste. Thin soup with chicken stock if desired.
• Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter. Put in soup plates or add to soup. Bring soup to a simmer, check seasonings, and serve.

FRESH CORN AND SEAFOOD CHOWDER

Steps:

• 1. Cook bacon until very crisp. Remove from skillet and drain on absorbent paper. Save dripping for remainder of recipe.
• 2. To the pan drippings add the vegetables and cook until almost done - stirring regularly to prevent scorching.
• 3. When the vegies are within a couple minutes of being done, sprinkle the flour into the pan and stir well. Add milk and mix thoroughly.
• 4. Add the salmon and the shrimp and the corn. Cook for 5 minutes or until the shrimp is done. Add more milk if needed.
• 5. Serve in bowl topped with pepper to taste, bacon bits and oyster crackers for a hearty comforting meal.

SEAFOOD AND CORN CHOWDER

Steps:

• In a six quart saucepan, melt the butter over medium heat and add the diced bacon. When bacon is crisp, add the diced onions and bay leaves. Cook until onions are translucent then add the flour. Stir until the flour is the color of light brown. Add the clam juice and with a wooden spoon scrap the bottom of the pan to remove all the yummy bits that the bacon and onions left behind. Add the water and the reserved liquid from the canned clams then add the potatoes. NOTE: at this point if you are using fresh corn, add the corn kernels and the corn cob to the saucepan also for added flavor. Cover and cook until potatoes are fork tender. Add the fish. Cook for 2 minutes and then add the clams and crabmeat. Stir gently and add the Half and Half. Let chowder come to a low simmer and heat thoroughly. Add salt and fresh cracked pepper to taste. Serve in a hollowed out bread bowl