Best 6 Fresh Corn And Seafood Chowder Recipes

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Indulge in the delectable symphony of flavors presented by our Fresh Corn and Seafood Chowder. This culinary masterpiece brings together the best of land and sea, featuring succulent shrimp, tender fish, and plump mussels, enveloped in a creamy and flavorful corn chowder base. The sweetness of the corn harmonizes perfectly with the briny essence of the seafood, creating a taste sensation that will leave you craving more. Dive into this hearty and comforting chowder, perfect for a cozy meal or an elegant dinner party. Our collection of recipes caters to diverse dietary preferences, including a gluten-free option, so everyone can savor this delightful dish. Prepare to tantalize your taste buds with the tantalizing flavors of Fresh Corn and Seafood Chowder, a seafood extravaganza that will transport you to culinary bliss.

Here are our top 6 tried and tested recipes!

QUICK SHRIMP AND CORN CHOWDER



Quick Shrimp and Corn Chowder image

This light and flavorful chowder is perfect for late spring dinners.

Provided by Paige Grandjean

Time 35m

Yield Serves 4

Number Of Ingredients 11

3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn
2 tablespoons unsalted butter
½ cup chopped yellow onion (from 1 small onion)
2 garlic cloves, chopped (about 2 tsp.)
1 ¾ cups lower-sodium chicken broth
10 ounces (6 medium) baby red potatoes, cut into 1⁄2-inch pieces
1 teaspoon kosher salt
¼ teaspoon black pepper
8 ounces medium-size peeled, deveined raw shrimp
2 tablespoons heavy cream
2 tablespoons sliced fresh chives

Steps:

  • Cut kernels from corncobs (about 2 ¼ cups); place in a bowl. Using the large holes on a box grater, scrape pulp and liquid (about ½ cup) from cobs into bowl with kernels. Discard cobs.
  • Heat butter in a large saucepan over medium-high. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in chicken broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until potatoes are just tender, 12 to 15 minutes. Add corn mixture; stir until well combined.
  • Transfer 1 cup of the chowder to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Stir mixture back into remaining chowder. Bring to a simmer over medium. Add shrimp, and cook, stirring occasionally, until opaque and cooked through, about 3 minutes. Stir in heavy cream. Ladle into 4 bowls. Sprinkle each serving with chives.

FISH AND CORN CHOWDER



Fish and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 quart seafood or chicken stock
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, finely chopped
1 onion, chopped
4 to 5 ribs celery hearts with leafy tops, finely chopped
2 starchy potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 fresh bay leaves
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
2 pounds haddock
1 tablespoon seafood seasoning (recommended: Old Bay)
1 cup whole milk
2 cups heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped chives, optional
2 tablespoons chopped dill leaves, optional
1 lemon, zested, optional
Salt and freshly ground black pepper
Oyster crackers, to pass at table
Hot sauce, to pass at table

Steps:

  • Heat the stock in small pot over medium heat.
  • In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
  • While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

SEAFOOD CORN CHOWDER



Seafood Corn Chowder image

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo.

Provided by Brooke the Cook in

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 large onion, diced
1 large potato, diced
1 bay leaf
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne
1 (15 ounce) can fat-free chicken broth
1 (17 ounce) can cream-style corn
1 (8 ounce) can corn, drained (or 1 cup frozen corn)
1 1/2 cups skim milk
1/4 teaspoon fresh ground black pepper
1 (7 ounce) jar roasted red peppers, drained and diced
1 (7 ounce) package crab, and shrimp combo (see note above)

Steps:

  • Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
  • Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
  • Add creamed corn, canned corn, milk and freshly ground pepper.
  • Over medium-high heat, heat until hot, not boiling.
  • Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.

FRESH SUMMER CORN CHOWDER



Fresh Summer Corn Chowder image

Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!

Provided by outandabout829

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

6 ears corn, husked
¼ pound unsalted butter
1 medium onion, diced
2 bunches scallions, thinly sliced
2 cloves garlic, minced
4 small new potatoes, cut into chunks
1 jalapeno pepper, minced
1 ½ cups milk
1 ½ cups vegetable broth
1 cup chopped fresh cilantro
freshly ground black pepper to taste

Steps:

  • Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
  • Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
  • Season chowder with cilantro and pepper and serve.

Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g

CORN AND SEAFOOD CHOWDER



Corn And Seafood Chowder image

Provided by Tom Colicchio

Categories     lunch, weekday, soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

6 ears corn
4 cups heavy cream
2 tablespoons extra virgin olive oil
2 ounces lean slab bacon, finely diced
1 cup finely diced onion
2 medium leeks, white part only, finely diced
1 stalk celery, finely diced
2 Idaho potatoes, peeled and finely diced
4 tablespoons butter
2 cups small chanterelles, about 5 ounces, stems scraped
3/4 teaspoon caraway seeds
6 sprigs fresh thyme
Salt and freshly ground black pepper
1/2 to 1 cup chicken stock (optional)
1 pound peeky-toe crab meat, jumbo lump crab meat or diced lobster meat or a mixture

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.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 58 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 33 grams, Sodium 893 milligrams, Sugar 11 grams, TransFat 0 grams

FRESH CORN CHOWDER



Fresh Corn Chowder image

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

Steps:

  • Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

Tips:

  • Use fresh corn: Fresh corn is sweeter and has a better flavor than frozen or canned corn. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain it well before adding it to the chowder.
  • Choose your seafood wisely: Any type of seafood can be used in this chowder, but some are more popular than others. Some good choices include shrimp, crab, lobster, and scallops. You can also use a combination of different types of seafood.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and chewy.
  • Season the chowder to taste: The amount of salt and pepper you add will depend on your personal preference. Be sure to taste the chowder before serving and adjust the seasonings as needed.
  • Serve the chowder with your favorite toppings: Some popular toppings for corn and seafood chowder include chopped green onions, crumbled bacon, and oyster crackers.

Conclusion:

Fresh corn and seafood chowder is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover seafood. With a few simple ingredients and a little bit of time, you can easily make a delicious pot of corn and seafood chowder that your family and friends will love.

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