Best 3 Seafood And Corn Chowder Recipes
**Indulge in the Hearty Delights of Seafood and Corn Chowder: A Culinary Journey Through Coastal Flavors**
Embark on a culinary adventure with our tantalizing seafood and corn chowder recipes, a symphony of flavors that capture the essence of coastal living. Dive into a creamy and flavorful broth, brimming with an abundance of succulent seafood treasures, from tender shrimp and flaky fish to juicy clams and mussels. Let the sweetness of corn kernels burst in every spoonful, adding a touch of rustic charm to this comforting dish. With variations ranging from classic New England-style chowder to spicy Cajun-inspired renditions, our collection caters to every palate. Prepare to set sail on a culinary voyage where each recipe promises a unique taste sensation.
CORN AND SEAFOOD CHOWDER
Provided by Tom Colicchio
Categories lunch, weekday, soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
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 AND SEAFOOD CHOWDER
What to do with small bits of leftover stuff .. well you make soup ! We had some grilled salmon left over so it was go time. Added some fresh sweet corn which gave it another little something special and raw shrimp and it was a winner. The grilled smokey flavor of the salmon was so special, but you could even do this with...
Provided by Maggie M
Categories Seafood
Number Of Ingredients 10
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
Tips:
- Use a variety of seafood: This will give your chowder a more complex flavor. Some good options include shrimp, clams, mussels, and cod.
- Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it or it will become tough.
- Use fresh or frozen corn: Fresh corn is best, but frozen corn is a good option if fresh corn is not available.
- Add vegetables: Vegetables such as potatoes, carrots, and celery add flavor and texture to the chowder.
- Use a flavorful broth: The broth is the base of the chowder, so make sure it is flavorful. You can use a seafood broth, chicken broth, or vegetable broth.
- Season the chowder to taste: Add salt, pepper, and other seasonings to taste.
- Serve the chowder with crusty bread or crackers: This will help to soak up the delicious broth.
Conclusion:
Seafood and corn chowder is a delicious and easy-to-make dish that is perfect for a cold night. With its creamy broth, tender seafood, and sweet corn, this chowder is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this seafood and corn chowder a try.
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