Best Corn Seafood Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORN SEAFOOD CHOWDER



Corn Seafood Chowder image

"I lightened up this recipe by using less oil and reduced-fat milk," Naomi Tarr of Salisbury, Maryland says of her savory soup. "The original call for crabmeat, but my family prefers it with shrimp and imitation crab instead."

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 11 servings.

Number Of Ingredients 14

1-1/2 cups cubed peeled potatoes
3/4 cup chopped green pepper
3/4 cup diced celery
1 medium onion, chopped
1 tablespoon canola oil
1 tablespoon butter
4 teaspoons seafood seasoning
1 bay leaf
5 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
4 cups 2% milk
2 cans (14-3/4 ounces each) cream-style corn
1/2 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, flaked

Steps:

  • In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat for 10 minutes or until onion is tender. Stir in seafood seasoning and bay leaf. Cook and stir for 2 minutes. , Add flour; stir until vegetables are coated. Gradually stir in the broth. Add milk and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until potatoes are tender. Stir in shrimp and crab; cook for 3 minutes or until shrimp turn pink.

Nutrition Facts :

SEAFOOD CORN CHOWDER



Seafood Corn Chowder image

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo.

Provided by Brooke the Cook in

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 large onion, diced
1 large potato, diced
1 bay leaf
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne
1 (15 ounce) can fat-free chicken broth
1 (17 ounce) can cream-style corn
1 (8 ounce) can corn, drained (or 1 cup frozen corn)
1 1/2 cups skim milk
1/4 teaspoon fresh ground black pepper
1 (7 ounce) jar roasted red peppers, drained and diced
1 (7 ounce) package crab, and shrimp combo (see note above)

Steps:

  • Heat saucepan over medium high heat. Spray with cooking spray and saute onions until transparent.
  • Add potato, bay leaf, marjoram, cayenne and chicken broth. Bring to boil, cover, reduce heat and cook until potato is soft, 8-10 minutes.
  • Add creamed corn, canned corn, milk and freshly ground pepper.
  • Over medium-high heat, heat until hot, not boiling.
  • Add red peppers and the package of crab/shrimp, continue stirring until heated through, 2-4 minutes.

CORN AND SEAFOOD CHOWDER



Corn And Seafood Chowder image

Provided by Tom Colicchio

Categories     lunch, weekday, soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

6 ears corn
4 cups heavy cream
2 tablespoons extra virgin olive oil
2 ounces lean slab bacon, finely diced
1 cup finely diced onion
2 medium leeks, white part only, finely diced
1 stalk celery, finely diced
2 Idaho potatoes, peeled and finely diced
4 tablespoons butter
2 cups small chanterelles, about 5 ounces, stems scraped
3/4 teaspoon caraway seeds
6 sprigs fresh thyme
Salt and freshly ground black pepper
1/2 to 1 cup chicken stock (optional)
1 pound peeky-toe crab meat, jumbo lump crab meat or diced lobster meat or a mixture

Steps:

  • Strip kernels from cobs, and reserve. Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
  • Heat oil in a large, heavy saucepan. Add bacon, and sauté over medium heat until it barely begins to brown. Stir in onion, leeks and celery. Sauté until translucent. Add potatoes, and stir. Remove cobs from cream, strain cream, and add to saucepan. Bring to a simmer. Add corn kernels. Cook until potatoes are tender, about 15 minutes.
  • Melt 2 tablespoons butter in a skillet. Add chanterelles, and sauté over medium-low heat until tender but not browned. Add to soup. Add caraway seeds, thyme, salt and pepper to taste. Thin soup with chicken stock if desired.
  • Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter. Put in soup plates or add to soup. Bring soup to a simmer, check seasonings, and serve.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 22 grams, Carbohydrate 34 grams, Fat 58 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 33 grams, Sodium 893 milligrams, Sugar 11 grams, TransFat 0 grams

NORTHWEST SEAFOOD CORN CHOWDER



Northwest Seafood Corn Chowder image

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

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 21

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

Steps:

  • 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.

Nutrition Facts : Calories 476 calories, Fat 33g fat (18g saturated fat), Cholesterol 145mg cholesterol, Sodium 518mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

FRESH CORN AND SEAFOOD CHOWDER



Fresh Corn and Seafood Chowder image

What to do with small bits of leftover stuff .. well you make soup ! We had some grilled salmon left over so it was go time. Added some fresh sweet corn which gave it another little something special and raw shrimp and it was a winner. The grilled smokey flavor of the salmon was so special, but you could even do this with...

Provided by Maggie M

Categories     Seafood

Number Of Ingredients 10

bacon - about 1/2 lb - chopped
small shallot - diced
1 carrot - diced
1 stalk celery - diced
1 medium potato - diced
flour - about 1/4 cup
milk or half n half - about 2 cups
salmon - about 1 cup cooked and chopped
shrimp - about 1 cup raw
1 ear fresh corn - remove from cob

Steps:

  • 1. Cook bacon until very crisp. Remove from skillet and drain on absorbent paper. Save dripping for remainder of recipe.
  • 2. To the pan drippings add the vegetables and cook until almost done - stirring regularly to prevent scorching.
  • 3. When the vegies are within a couple minutes of being done, sprinkle the flour into the pan and stir well. Add milk and mix thoroughly.
  • 4. Add the salmon and the shrimp and the corn. Cook for 5 minutes or until the shrimp is done. Add more milk if needed.
  • 5. Serve in bowl topped with pepper to taste, bacon bits and oyster crackers for a hearty comforting meal.

MIXED SEAFOOD CORN CHOWDER



Mixed Seafood Corn Chowder image

This soup will melt in your mouth. Seafood in every bite! I use 1 lb. of shrimp and 1/2 lb. of scallops, but you can use any kind of seafood you desire! Makes for great leftovers.

Provided by Breezyautumn

Categories     Chowders

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb shrimp
1/2 lb scallops
1 (8 ounce) can creamed corn
1 (8 ounce) can cream of mushroom soup
1 potato (peeled, diced)
4 ounces heavy cream
12 ounces whole milk
1/2 cup butter
1 cup celery
1 small red bell pepper
1 medium yellow onion
2 tablespoons parsley

Steps:

  • Chop celery, onion, and bell pepper very fine!
  • In large wok (large pot is okay too) sautee butter and seasonings until soft.
  • Add peeled diced potatoe and raw seafood. Make sure to COMPLETELY shell the shrimp! Sautee 3-5 minutes.
  • Add remaining ingredients and seasonings to taste.
  • Simmer of medium heat for 1/2 hour, stirring occasionally.

Nutrition Facts : Calories 225.4, Fat 14.1, SaturatedFat 8.1, Cholesterol 116.8, Sodium 374.2, Carbohydrate 11.8, Fiber 1, Sugar 3.5, Protein 13.6

SEAFOOD AND CORN CHOWDER



SEAFOOD AND CORN CHOWDER image

Categories     Fish     Shellfish

Yield 6-8 servings

Number Of Ingredients 14

2 tablespoons butter
7 oz bacon, diced (about 5 slices), maple bacon used here
1 medium onion, diced
2-3 bay leaves (depending on size)
¼ cup plus 2 tablespoons flour
16 oz clam juice
12 oz water
2 lbs potatoes, red and Idaho used
3 ears fresh cut corn, or 9oz canned corn
10 oz Haddock, slice into 1 inch wide pieces (cod or scrod can be used)
2 6.5 oz cans minced clams, drained, reserved liquid, equal amount steamed fresh clams if available
4-6 oz fresh crabmeat, picked over for shells
1 pint Half and Half
Salt and pepper to taste

Steps:

  • In a six quart saucepan, melt the butter over medium heat and add the diced bacon. When bacon is crisp, add the diced onions and bay leaves. Cook until onions are translucent then add the flour. Stir until the flour is the color of light brown. Add the clam juice and with a wooden spoon scrap the bottom of the pan to remove all the yummy bits that the bacon and onions left behind. Add the water and the reserved liquid from the canned clams then add the potatoes. NOTE: at this point if you are using fresh corn, add the corn kernels and the corn cob to the saucepan also for added flavor. Cover and cook until potatoes are fork tender. Add the fish. Cook for 2 minutes and then add the clams and crabmeat. Stir gently and add the Half and Half. Let chowder come to a low simmer and heat thoroughly. Add salt and fresh cracked pepper to taste. Serve in a hollowed out bread bowl

SEAFOOD CORN CHOWDER



SEAFOOD CORN CHOWDER image

Categories     Soup/Stew     Fish     High Fiber

Number Of Ingredients 13

Ingredients
1 14-ounce can chicken broth
2 stalks celery, sliced
1 large onion, chopped
1 medium carrot, sliced
1 14-3/4-ounce can cream-style corn
1 cup whipping cream
1/2 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
Few dashes bottled hot pepper sauce
10 to 12 ounces cooked or canned lump crabmeat and/or cooked medium shrimp
Purchased croutons (optional)
Fresh thyme sprigs (optional)

Steps:

  • Makes 4 or 5 servings Prep: 15 minutes Cook: 20 minutes Directions 1. In a medium saucepan, combine broth, celery, onion, and carrot. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are very tender. Cool slightly. 2. Transfer half of the vegetable mixture to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining cooked mixture. Return all vegetable mixture to saucepan. Stir in corn, whipping cream, thyme, black pepper, and hot pepper sauce. Heat just until simmering. 3. Stir in crabmeat and/or shrimp; heat through. If desired, garnish with croutons and fresh thyme. Makes 4 or 5 servings. Nutritional Information Nutritional facts per serving calories: 394, total fat: 25g, saturated fat: 14g, cholesterol: 153mg, sodium: 965mg, carbohydrate: 27g, fiber: 3g, protein: 19g

Related Topics