Corn And Seafood Chowder
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6ears corn
- 4cups heavy cream
- 2tablespoons extra virgin olive oil
- 2ounces lean slab bacon, finely diced
- 1cup finely diced onion
- 2medium leeks, white part only, finely diced
- 1stalk celery, finely diced
- 2Idaho potatoes, peeled and finely diced
- 4tablespoons butter
- 2cups small chanterelles, about 5 ounces, stems scraped
- Âľteaspoon caraway seeds
- 6sprigs fresh thyme
- Salt and freshly ground black pepper
- ½ to 1cup chicken stock (optional)
- 1pound peeky-toe crab meat, jumbo lump crab meat or diced lobster meat or a mixture
Nutritional analysis per serving (8 servings)
707 calories; 57 grams fat; 33 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 20 grams protein; 945 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Strip kernels from cobs, and reserve. Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
- Step 2
Heat oil in a large, heavy saucepan. Add bacon, and sauté over medium heat until it barely begins to brown. Stir in onion, leeks and celery. Sauté until translucent. Add potatoes, and stir. Remove cobs from cream, strain cream, and add to saucepan. Bring to a simmer. Add corn kernels. Cook until potatoes are tender, about 15 minutes.
- Step 3
Melt 2 tablespoons butter in a skillet. Add chanterelles, and sauté over medium-low heat until tender but not browned. Add to soup. Add caraway seeds, thyme, salt and pepper to taste. Thin soup with chicken stock if desired.
- Step 4
Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter. Put in soup plates or add to soup. Bring soup to a simmer, check seasonings, and serve.
Private Notes
Comments
4 cups of cream!? I, like others, balked at this. Based on the advice of another reviewer, I used 2 cups of cream, then a cup of stock and a cup of white wine. Also used a red bell pepper instead of mushrooms (added them with the potatoes), which added a nice color contrast, and frozen corn instead of fresh. I used all crab meat for the seafood. It turned out amazingly delicious, especially considering it was a simple one-pot meal. Be sure to serve it with crusty bread for mopping up!
Per the suggestion, I cut back the cream from 4c to 2c and replaced it with crab stock. I followed the recipe pretty closely (although I don't think you need to heat the crab, just place it at the bottom of each bowl then ladle over the rest). I did add a carrot to the onion/celery step. I wish I would've salted it earlier but was able to balance it in the end. And funny that although I soaked the corn cobs, I forgot to add the kernels back in (oops)... it was still delicious.
I served this on Christmas Eve so using the full amount of cream seemed like keeping with a season of excess (and I nice respite from Covid) but I can certainly understand those who wanted to go lighter. I skipped the corn cobs and used frozen corn which worked out fine. I added these after I took an immersion blender to the cream and vegetable mixture, which with the cream, made it pleasantly thick. One other change was a splash of brandy on top before serving. Delicious!
I used only 2 cups of heavy cream and completed the chowder with chicken broth. I also used jumbo lump crab added to cut fresh shrimp. The shrimp shells, btw, were used to simmer with the corn cobs in the beginning stages. I cut enough shrimp for chowder pieces and reserved the rest for shrimp puree to combine it with the milky corn broth. No chanterelles also. I used red and green bell pepper for color. In addition to the bacon I finished with finely cut scallion. Superb!
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