Creamy Mixed Seafood & Corn Chowder
Indulge in the rich and velvety experience of our Creamy Mixed Seafood & Corn Chowder, where the ocean's bounty meets the sweetness of corn in every spoonful. This chowder features succulent shrimp and tender scallops but can be customized with your favorite seafood choices such as crab or fish. The harmonious blend of fresh vegetables, creamy base, and aromatic herbs creates an unforgettable flavor that will leave your taste buds dancing. Perfect as a comforting meal on chilly evenings, this chowder also makes for delicious leftovers that can be easily reheated, making it a fantastic choice for busy weeknights or gatherings with friends and family.
12
Servings
300
Calories
12
Ingredients
Ingredients
shrimp
1 lb (peeled and deveined)
scallops
1/2 lb (raw)
creamed corn
1 (8-ounce) can (none)
cream of mushroom soup
1 (8-ounce) can (none)
potato
1 (peeled and diced)
heavy cream
4 ounces (none)
whole milk
12 ounces (none)
butter
1/2 cup (none)
celery
1 cup (finely chopped)
red bell pepper
1 small (finely chopped)
yellow onion
1 medium (finely chopped)
parsley
2 tablespoons (chopped, for garnish)
Instructions
1
Begin by finely chopping the celery, onion, and red bell pepper. Set aside.
2
In a large pot or wok, melt the butter over medium heat. Add the chopped vegetables and sauté until they are softened and fragrant, about 5-7 minutes.
3
While the vegetables are cooking, peel and devein the shrimp, ensuring they're completely shelled. Add the diced potato and the raw seafood to the pot, sautéing for an additional 3-5 minutes until the shrimp starts to turn pink.
4
Next, add the creamed corn, cream of mushroom soup, heavy cream, and whole milk. Stir to combine everything well.
5
Season with salt, pepper, and chopped parsley to taste, and bring the chowder to a gentle simmer.
6
Allow the chowder to cook on medium heat for 30 minutes, stirring occasionally to prevent sticking, until all ingredients are fully cooked and the flavors meld together.
7
Once done, taste and adjust seasoning if necessary, then serve hot with crusty bread or crackers.
Nutrition Information
19g
Fat
25g
Carbs
18g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the main seafood ingredients in this chowder?
The primary seafood ingredients are 1 lb of peeled and deveined shrimp and 1/2 lb of raw scallops.
Can I use different types of seafood in this recipe?
Yes, this chowder is customizable; you can add or substitute with crab, fish, or your other favorite seafood choices.
How many servings does this recipe yield?
This recipe is designed to make 12 servings, making it great for large gatherings.
How many calories are in one serving of this chowder?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 19g of fat per serving in this Creamy Mixed Seafood & Corn Chowder.
How much protein is in each serving?
Each serving provides 18g of protein.
What are the carbohydrate and fiber counts?
There are 25g of carbohydrates and 1g of fiber per serving.
How should I prepare the vegetables for the chowder?
The celery, red bell pepper, and yellow onion should all be finely chopped, and the potato should be peeled and diced.
How long do I sauté the vegetables in butter?
Sauté the chopped celery, onion, and red bell pepper in butter for 5-7 minutes until softened.
When do I add the shrimp and scallops to the pot?
Add the raw seafood and diced potatoes to the pot after the initial vegetables have softened, and sauté for 3-5 minutes.
How long does the chowder need to simmer?
Once all ingredients are combined, allow the chowder to simmer on medium heat for 30 minutes.
What canned soups are required for this recipe?
You will need one 8-ounce can of creamed corn and one 8-ounce can of cream of mushroom soup.
What types of dairy are used to make it creamy?
The recipe calls for 4 ounces of heavy cream and 12 ounces of whole milk.
How much butter is used in the base?
The recipe uses 1/2 cup of butter to sauté the vegetables.
What herbs are used for seasoning?
The chowder is seasoned with salt, pepper, and 2 tablespoons of chopped parsley.
What should I serve with the seafood chowder?
It is best served hot with crusty bread or crackers on the side.
Is this recipe suitable for meal prep or leftovers?
Yes, this chowder makes for delicious leftovers that can be easily reheated for busy weeknights.
What type of onion should I use?
A medium yellow onion is recommended for this recipe.
Do I need to peel the potato?
Yes, the recipe specifies that the potato should be peeled and diced.
Can I use a wok for this recipe?
Yes, a large pot or a wok can be used to melt the butter and cook the chowder.
How do I know when the shrimp is ready during the sauté step?
The shrimp is ready for the next step when it starts to turn pink, usually after 3-5 minutes of sautéing.
How much celery is needed?
The recipe requires 1 cup of finely chopped celery.
Should I stir the chowder while it simmers?
Yes, stir occasionally while it simmers for 30 minutes to prevent the ingredients from sticking to the bottom.
Is the cream of mushroom soup preparation required?
No preparation is needed; just add the contents of the 8-ounce can directly to the pot.
What kind of bell pepper is best?
The recipe specifically calls for one small red bell pepper, finely chopped.
Is the milk used skim or whole?
The recipe specifically calls for 12 ounces of whole milk to maintain a rich consistency.
What is the total preparation time for the vegetables and seafood?
Vegetable sautéing takes about 5-7 minutes, and the seafood/potato sautéing takes another 3-5 minutes before simmering.
Does this recipe include any sugar or sodium data?
The specific sugar and sodium counts are not provided in the nutritional breakdown.
Is there a specific way to garnish the dish?
Yes, you should garnish with chopped parsley before serving.
What makes the chowder have an 'unforgettable flavor'?
The harmonious blend of fresh vegetables, a creamy base of heavy cream and whole milk, and aromatic herbs creates its unique taste.