Best 3 Seafood And Corn Chowder Recipes
Immerse yourself in a culinary journey where the flavors of the sea and the sweetness of corn harmoniously blend to create seafood and corn chowder, a dish that is both comforting and sophisticated. This creamy and savory soup is a celebration of the bounty of the ocean, where tender seafood morsels mingle with plump kernels of corn, swimming in a velvety broth infused with the essence of the sea. Each spoonful promises a symphony of flavors, leaving you yearning for more. So, let us embark on an exploration of the best seafood and corn chowder recipe, guiding you through the steps to create a culinary masterpiece that will tantalize your taste buds and warm your soul.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- For a richer flavor, use a combination of fish stock and seafood stock. - Add a splash of white wine or dry sherry to the soup for extra depth of flavor. - Use fresh corn kernels for the best flavor. If using frozen corn, thaw it and drain it before adding it to the soup. - If you don't have any fresh herbs on hand, you can use 1 teaspoon of dried thyme or oregano. - For a thicker chowder, use a cornstarch slurry. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, stir the slurry into the soup and bring to a simmer. - Serve the chowder with crusty bread, crackers, or oyster crackers.Conclusion:
Seafood and corn chowder is hearty, flavorful, and easy to make. This classic dish is perfect for a quick and easy weeknight meal or a special occasion dinner. With its combination of fresh seafood, sweet corn, and creamy broth, this soup is sure to please everyone at the table. So next time you're looking for a delicious and satisfying meal, give this seafood and corn chowder a try.
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