Northwest Seafood Corn Chowder |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This chowder showcases the best of Northwest seafood; itâs all in here, from bay scallops to snapper. 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 king arthur unbleached 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 |
Directions:
1. Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place on a baking sheet. Bake at 375° for 30-35 minutes or until tender.
2. 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.
3. 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.
4. 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.
5. 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. Yield: 8 servings (2 quarts).
|
|