Seafood Corn Chowder
By: Tommy Thompson
Few dishes satisfy on a cold winter day like a bowl of hot chowder. Shrimp, featured here, is one of many seafoods that might be used. (Photo courtesy of FloridaSportsman.com)
This rich, cream and corn based chowder is a meal in itself, and really doesn’t need a side dish other than some bread, like buttered biscuits – and maybe a cold glass of dry chardonnay or pilsner beer.
Serves: 4-6
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
- 2 ears or 2 cups fresh-frozen corn
- 2 cups diced potatoes (Russet, red or Yukon Gold)
- ½ stick unsalted butter, cut into small pieces
- ½ large onion, diced
- 1 bell pepper, diced
- 1 teaspoon Creole seasoning
- 3 cups chicken or vegetable stock
- 1 pound shrimp, scallops, cooked lobster meat or crab meat
- 2 cups heavy whipping cream
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
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