Seafood and Corn Chowder

prep time:: 45 min
total time:: 75 min

Makes 2 quarts

This chowder recipe has its foundation in the traditional clam chowders of New England. It was modified by McCormick & Schmick’s to include a variety of shellfish and roasted fresh corn, which adds a wonderful texture and sweetness.

ingredients

2 ears unshucked yellow corn
6 strips bacon, finely chopped
6 tablespoons butter
1 cup onion, diced
1/4 cup celery, chopped
3/4 tablespoon garlic, chopped
3/4 tablespoon shallots, chopped
3/8 cup flour
1 cup clam juice
2 cups water
1/2 teaspoon bay leaves
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 pound potatoes, cut about 1/2-half inch thick
3/4 cup bay shrimp
3/4 cup chopped clams
3/4 cup bay scallops
1 1/2 cups heavy cream

directions

1
Place corn on a baking sheet and roast in 375-degree oven until husks turn dark brown and corn in golden brown; set aside.
2
Render bacon in a pot over medium-high heat, cooking until crisp. Once bacon is done, add butter and melt. Add onions, celery, garlic and shallots; cook until tender. Add flour; stir well. Cook for 15 minutes to form a roux. Add clam juice to temper roux. Add water.
3
Cook for 15 additional minutes. After corn has cooled, cut kernels from the cobs. Add corn kernels, all seasonings (through white pepper) and potatoes, Simmer, stirring frequently for 30 minutes or until potatoes are almost tender.
4
Add seafood; simmer for 10 minutes or until cooked through. Add cream; stir well. Serve.

Source: Deborah