Seafood & Corn Chowder

 

Seafood and Corn Chowder

  • 1 -14 oz can of chicken broth
  • 1 cup sliced celery (fine)
  • 1 cup chopped onion (fine)
  • ½ cup sliced or shredded carrots
  • 1 14.75 oz can of cream style corn
  • 1 can whole kernel corn
  • 1 cup whipping cream (heavy cream)
  • ½ teaspoon snipped fresh thyme
  • Few dashes hot pepper sauce
  • 1/8 teaspoon ground black pepper
  • 10 – 12 oz lump crab meat or peeled, deveined shrimp or other seafood of your choice
  • Note: A combination of crab and shrimp is very good, but fish, scllops and other fresh seafood works
  • Olive oil
  1. Using a heavy bottom skillet, sauté onions, celery and carrots in enough olive oil to cover the bottom. Cook until tender, remove, then sauté shrimp or other seafood

  2. In a medium saucepan, combine celery, onions and carrots with the broth. Bring to a boil, then set aside to cool slightly. Process in a blender until smooth, then return to saucepan. Stir in corn, whipping cream, thyme, 1/8 teaspoon ground black pepper, and hot pepper sauce. Bring to a boil, reduce heat. Stir in seafood, heat through. Serve immediately.

In Florida we have a lot of seafood options. This recipe can be modified to almost any combination. You can even top with some crumbled bacon for a twist. For a more hearty version add a cup of diced, cooked potatoes.

Main Course, Soup
American
crabcakes, Florida, seafood, Blue Crabs,

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