Seafood Corn Chowder

Name: Seafood Corn Chowder
Ingredients: 3 ears fresh corn shucked and kernels cut off; 2 baking potatoes large, diced; 1 stick unsalted butter cut into small pieces; 1 vidalia onion large, diced; 1 bell pepper large, diced, or use mix of yellow, red, orange, green; 1 tablespoon creole seasoning Tony Chachere's; 6 cups chicken stock; 1/2 pound shrimp fresh, peeled and deveined; 1/2 pound bay scallops; 1/2 pound lobster meat cooked; 6 ounces lump crabmeat cooked; 1 quart heavy cream; 1 tablespoon dried lemon peel or fresh lemon zest; 1/2 tablespoon red pepper flakes; 1 tablespoon garlic salt; 1/2 tablespoon cracked black pepper fresh

16 ingredients

14 steps

Ingredients

3 ears fresh corn shucked and kernels cut off
2 baking potatoes large, diced
1 stick unsalted butter cut into small pieces
1 vidalia onion large, diced
1 bell pepper large, diced, or use mix of yellow, red, orange, green
1 tablespoon creole seasoning Tony Chachere's
6 cups chicken stock
1/2 pound shrimp fresh, peeled and deveined
1/2 pound bay scallops
1/2 pound lobster meat cooked
6 ounces lump crabmeat cooked
1 quart heavy cream
1 tablespoon dried lemon peel or fresh lemon zest
1/2 tablespoon red pepper flakes
1 tablespoon garlic salt
1/2 tablespoon cracked black pepper fresh

Directions

1

Cut the kernels off the cob with a sharp paring knife or corncob cutter and set aside.
2

Peel and dice your potatoes into medium size chunks. Prep the other veggies by dicing the onions and peppers, and cut a stick of cold butter into small pieces.
3

In the large stockpot, melt the butter over medium high heat. Add the peppers and onions, and cook until they begin to soften for about 2 minutes. Add the Creole seasoning, and cook for another minute.
4

Add the potatoes and chicken stock and bring to a boil. Cover the pot and simmer for about 8 minutes or so until the potatoes are tender, remove from the heat.
5

Measure out and rinse your seafood (crab meat, lobster meat, scallops, shrimp).
6

Stir in the cooked lobster, crabmeat, raw shrimp, raw scallops into the chowder and cover. Let stand for a few minutes until the shrimp turn pink, about 3 or 4 minutes.
7

Cut the kernels off the cob with a sharp paring knife or corn cob cutter and set aside.
8

Peel and dice your potatoes into medium size chunks.
9

Prep your other veggies by dicing the onions and peppers, and cut a stick of cold butter into small pieces.
10

In a large stockpot, melt the butter over medium high heat. Add the peppers and onions, and cook until they begin to soften for about 2 minutes. Add the Creole seasoning, and cook for another minute.
11

Add the potatoes and chicken stock and bring to a boil. Cover the pot and simmer for about 8 minutes or so until the potatoes are tender, remove from the heat.
12

Stir in the cooked lobster, crabmeat, raw shrimp, raw scallops into the chowder and cover. Let stand for a few minutes until the shrimp turn pink, about 3 or 4 minutes.
13

Stir in the corn, heavy cream, lemon peel, red pepper flakes, salt and pepper, and bring to a simmer over medium heat. Reduce heat to low and simmer for another 3 minutes or so until the shrimp and scallops are cooked through.
14

Serve the chowder in bowls and garnish with fresh chives and parsley.