Corn And Seafood Chowder Recipe

Name: Corn And Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Strip kernels from cobs, and reserve.
2
Place cobs in a saucepan with cream, bring to a boil, and set aside to cool.
3
Heat oil in a large, heavy saucepan.
4
Add bacon, and saute over medium heat until it barely begins to brown.
5
Stir in onion, leeks and celery.
6
Saute until translucent.
7
Add potatoes, and stir.
8
Remove cobs from cream, strain cream, and add to saucepan.
9
Bring to a simmer.
10
Add corn kernels.
11
Cook until potatoes are tender, about 15 minutes.
12
Melt 2 tablespoons butter in a skillet.
13
Add chanterelles, and saute over medium-low heat until tender but not browned.
14
Add to soup.
15
Add caraway seeds, thyme, salt and pepper to taste.
16
Thin soup with chicken stock if desired.
17
Just before serving, melt remaining butter in a small skillet, add crabmeat or lobster, and warm in butter.
18
Put in soup plates or add to soup.
19
Bring soup to a simmer, check seasonings, and serve.

1275

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ears corn, 4 cups heavy cream, 2 tablespoons extra virgin olive oil, 2 ounces lean slab bacon, finely diced, and more.

Yes, Corn And Seafood Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn And Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions