Northwest Seafood Corn Chowder
Ingredients
- 2 large ears sweet corn in husks
- 14 fresh cherrystone clams
- 6 bacon strips, chopped ⓘ
- 1/3 cup butter, cubed
- 2 large onions, chopped ⓘ
- 1 celery rib, chopped ⓘ
- 1 tablespoon chopped shallot ⓘ
- 2 garlic cloves, minced ⓘ
- 1/2 cup all-purpose flour ⓘ
- 2 cups water ⓘ
- 1 bottle (8 ounces) clam juice ⓘ
- 3/4 pound potatoes, cubed
- 1/4 cup clam stock ⓘ
- 2 tablespoons minced fresh parsley ⓘ
- 1 bay leaf ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon white pepper ⓘ
- 1/4 teaspoon dried thyme ⓘ
- 1/2 pound bay scallops ⓘ
- 1/2 pound uncooked small shrimp, peeled and deveined ⓘ
- 1-1/2 cups heavy whipping cream
Instructions
- Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place on a
- . Bake at 375° for 30-35 minutes or until tender.
- Meanwhile, tap clams; discard any that do not close. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. Drain. Remove meat from clams; chop and set aside.
- In a Dutch oven, cook bacon over medium heat until crisp. Add the butter, onion, celery and shallot; cook until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 10 minutes or until browned (do not burn). Gradually add water and clam juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Cut corn from cobs. Stir the corn, potatoes, clam stock, parsley, bay leaf, salt, pepper and thyme into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Add the scallops, shrimp and clams; cook 3-4 minutes longer or until shrimp turn pink and scallops are opaque. Stir in cream; heat through. Discard bay leaf.
Nutrition & Diet Analysis (per serving)
1088
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).