|Seafood Corn Chowder|
So the storm has finally reached the Philly area and she is a nasty one! Every type of precipitation known to the earth has hit here in the last 12 hours. Snow, check! Sleet, check! Freezing rain, check! *Yes, there is a difference between sleet and freezing rain!* Rain, check and CHECK!!! It is not a fit night outside for man nor beast!!
So what to do on a Saturday night like this for dinner? By request from my husband, Seafood Corn Chowder. MMM Good!!! Trust me, you will not be disappointed in this one!
Now, the ingredients for this may be a little pricey so you might want to save it for a special occasion like New Year's Eve or Christmas Day or whatever. But this is so good!!
Seafood Corn Chowder
4 oz. butter
½ Cup Celery sliced thin or diced small
¼ Cup Onion diced small
2 to 3 Cloves Garlic sliced thin
4 Cups Vegetable stock
1 Cup Heavy Cream
1 Cup Skim Milk
5 Tablespoons Corn Starch
1 lb. Crab Meat
1 lb. Sea Scallops cut into small pieces
½ lb. Shrimp tails off cooked, shelled and deveined
3 to 4 Red Bliss Potatoes cut in to small cubes
1 Cup Frozen Corn
1 ½ Tablespoons Bay Seasoning
1 teaspoon Kosher Salt
Fresh Cracked Black Pepper to Taste
Melt butter in a large dutch oven over high heat. Add in celery and sauté for about 2 minutes until soft. Next add in onions and garlic, sauté until onions are soft and slightly brown, about 2 to 3 minutes. Now add in vegetable stock, crab, shrimp and potatoes; bring to a boil. Add in potatoes, cream, milk and bring to a boil.
Reduce heat to low and add Kosher salt, Black pepper, frozen corn, Bay Seasoning, and sift in corn starch. Allow to simmer for about 1 hour.
Serves 6 to 8.