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Northwest Seafood Corn Chowder

 Northwest Seafood Corn Chowder
This chowder showcases the best of Northwest seafood; it’s all in here, from bay scallops to snapper.
8 ServingsPrep: 45 min. Cook: 40 min.

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

2 of 2

Northwest Seafood Corn Chowder (continued)

Directions (continued)

  • 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.