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Recipes  |
Seafood and Corn Chowder 1 medium onion, chopped 3 celery ribs, sliced 1 clove garlic, minced 2 tablespoons butter 1 lb (3 1/2 cups) Yukon Gold potatoes, peeled and diced 3 tablespoons flour 1 (10 oz) can evaporated milk 2 cups chicken or fish broth 1 8 oz bottle clam juice 1 can cream style corn 1/2 teaspoon Thyme Leaf 1 small red bell pepper, chopped 1/4 teaspoon grated Nutmeg Whole 1/2 teaspoon fresh ground Malabar Black Peppercorns 3/4 teaspoon Sea Salt 1 1/2 lbs seafood (fish, crab, etc.) Garnish: 2 tablespoons fresh parsley. Minced 4 thin pats butter crumbled bacon 1. In a large saucepan over medium heat, sauté onion, celery and garlic in butter about 4 minutes. 2. Add potato, sauté 1 minute. 3. Sprinkle with flour and cook 1 more minute, stirring constantly. 4. Stir in milk, broth, clam juice, corn, thyme, red bell pepper, nutmeg and pepper. 5. Simmer over medium high heat, stirring occasionally. 6. Cover, reduce heat and simmer 20 more minutes or until potato is tender. 7. Stir in seafood, parsley, and salt. Cook 5 minutes more, stirring occasionally. 8. Ladle into bowls and garnish with butter, parsley and bacon. Serves: 4-6 |
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