Northwest Seafood Corn Chowder Recipe

Northwest Seafood Corn Chowder Recipe photo by Taste of Home

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This chowder showcases the best of Northwest seafood; it’s all in here, from bay scallops to snapper.

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Northwest Seafood Corn Chowder Recipe

Prep: 45 min. Cook: 40 min.

Yield: 8 Servings

45 40 85

Ingredients

2 large ears sweet corn in husks
14 fresh cherrystone clams
6 bacon strips, chopped
1/3 cup butter, cubed
2 large onions, chopped
1 celery rib, chopped
1 tablespoon chopped shallot
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cups water
1 bottle (8 ounces) clam juice
3/4 pound potatoes, cubed
1/4 cup clam stock
2 tablespoons minced fresh parsley
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dried thyme
1/2 pound bay scallops
1/2 pound uncooked small shrimp, peeled and deveined
1-1/2 cups heavy whipping cream

Directions

Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place on a baking sheet. Bake at 375° for 30-35 minutes or until tender.
Meanwhile, tap clams; discard any that do not close. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. Drain. Remove meat from clams; chop and set aside.
In a Dutch oven, cook bacon over medium heat until crisp. Add the butter, onion, celery and shallot; cook until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 10 minutes or until browned (do not burn). Gradually add water and clam juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Cut corn from cobs. Stir the corn, potatoes, clam stock, parsley, bay leaf, salt, pepper and thyme into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Add the scallops, shrimp and clams; cook 3-4 minutes longer or until shrimp turn pink and scallops are opaque. Stir in cream; heat through. Discard bay leaf. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 476 calories, 33 g fat (18 g saturated fat), 145 mg cholesterol, 518 mg sodium, 28 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Northwest Seafood Corn Chowder in Country August/September 2010, p52

Keep Clams Tender

Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California