Corn and Seafood Chowder Recipe

Corn and Seafood Chowder Recipe

Ingredients:

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups seafood or chicken broth
• 1 cup heavy cream
• 1 pound potatoes, peeled and diced
• 1 cup sweet corn kernels (fresh or frozen)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 pound mixed seafood (shrimp, scallops, crab meat, and clams)
• Fresh parsley or chives, chopped, for garnish

Instructions:

1. Sauté vegetables: In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes.
2. Thicken with flour: Sprinkle the flour over the cooked vegetables and stir to combine. Cook for about a minute to remove the raw flour taste.
3. Add liquids and potatoes: Gradually pour in the broth, stirring continuously to avoid lumps. Add the heavy cream, potatoes, corn, bay leaf, thyme, salt, and pepper. Bring to a simmer and cook until the potatoes are tender, about 20 minutes.
4. Add seafood: Stir in the mixed seafood and continue to simmer until the seafood is fully cooked, about 5-10 minutes, depending on the size and type of seafood.
5. Final touches: Remove from heat, discard the bay leaf, and adjust seasoning if necessary. Garnish with chopped parsley or chives before serving.