Discover the ultimate comfort food with our comprehensive guide to crafting the perfect corn and seafood chowder. Indulge in a symphony of flavors as sweet corn, tender seafood, and savory broth come together in this delectable dish. From choosing the freshest ingredients to mastering the art of simmering, we'll provide you with all the essential tips and techniques to create a chowder that will warm your heart and satisfy your taste buds. Whether you're a seasoned chef or a novice cook, our expert advice will guide you through the process, ensuring a culinary experience that will leave you craving for more. So, gather your ingredients, prepare your cooking utensils, and embark on a culinary journey that will transport you to a world of coastal flavors.
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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 fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't overcook the seafood. Seafood should be cooked just until it is opaque and tender. If you overcook it, it will become tough and chewy.
- Use a good quality stock. The stock is the base of your chowder, so it's important to use a good one. A homemade stock is always best, but you can also use a store-bought stock.
- Add vegetables to your chowder. Vegetables add flavor, texture, and nutrients to your chowder. Some good options include corn, potatoes, carrots, celery, and onions.
- Season your chowder to taste. Add salt, pepper, and other seasonings to taste until your chowder is flavorful and delicious.
- Serve your chowder with a garnish. A garnish adds color and flavor to your chowder. Some good options include fresh herbs, croutons, or bacon bits.
Conclusion:
Corn and seafood chowder is a delicious and easy-to-make soup that is perfect for a cold day. With its combination of fresh seafood, sweet corn, and creamy broth, this chowder is sure to please everyone at your table. So next time you're looking for a comforting and satisfying soup, give corn and seafood chowder a try. You won't be disappointed!
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