Seafood Corn Chowder with Shrimp and Scallops

Name: Seafood Corn Chowder with Shrimp and Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 ears of corn (husked and kernels removed); 250 g shrimp (peeled and deveined); 250 g scallops (small); 1 onion (diced); 2 stalks celery (diced); 2 tbsp butter; 2 cups chicken broth; 1 cup heavy cream; 2 tbsp all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional)

45 min 4 servings Medium

All Recipes

Seafood Corn Chowder with Shrimp and Scallops

A creamy seafood corn chowder brimming with shrimp, scallops, and fresh corn.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Medium

Seafood Corn Chowder is a delightful dish that brings the ocean's bounty to your table. This chowder, rich with shrimp and scallops, is complemented by the sweetness of fresh corn, all enveloped in a light, creamy broth. It's a perfect meal for those who seek comfort with a touch of elegance. Crafting this chowder involves a few simple steps, but the key lies in the timing. Adding the seafood at the very end ensures that the shrimp and scallops remain tender and succulent, not rubbery. Each spoonful is a harmonious blend of flavours, making it an unforgettable dining experience.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the vegetables

Dice the onion and celery. Husk the corn and remove the kernels from the cobs.

Pro tip: Use a sharp knife to carefully cut the kernels off the cob.

Sauté the vegetables

In a large pot, melt butter over medium heat. Add onion and celery, cooking until soft, about 5 minutes.

Make the roux

Sprinkle flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.

Pro tip: Ensure the flour is fully incorporated to avoid lumps.

Add liquids

Gradually stir in chicken broth, ensuring no lumps form. Bring to a simmer and cook for 10 minutes.

Finish with cream and corn

Add the heavy cream and corn kernels. Return to a simmer and cook for 5 minutes.

Pro tip: Do not let it boil vigorously to prevent the cream from curdling.

Add seafood

Add shrimp and scallops. Simmer gently until they are cooked through, about 3 minutes. Season with salt, pepper, and cayenne if using.

Pro tip: Avoid overcooking the seafood to maintain its tenderness.

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Tips & Tricks

<ul><li>Use fresh corn for the best flavour and texture.</li><li>Add seafood at the end to avoid overcooking.</li><li>Consider a garnish of fresh herbs for a pop of colour.</li></ul>

Serving Suggestions

This Seafood Corn Chowder pairs beautifully with a crusty baguette or a side salad for a complete meal. For a make-ahead option, prepare the chowder base without the seafood and corn; add them when reheating to preserve their texture. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, stirring occasionally to prevent the cream from separating.