Northwest Seafood Corn Chowder

Name: Northwest Seafood Corn Chowder
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8 servings (2 quarts).
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

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

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.