Seafood Corn Chowder Recipe

Name: Seafood Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Grapeseed Or Olive Oil, Divided; 1/2 whole Yellow Onion, Finely Chopped; 6 cloves Garlic, Minced; 3 ears Corn, Husks Removed, Kernels Cut Off The Cob; 1-1/2 Tablespoon Smoked Paprika Plus More For Sprinkling On The Fish; 2 cups Chicken Broth; 1/3 cups Half-and-half Or Cream; 1/2 pounds Sole Fillets Or Other White Fish Such As Tilapia; 1/2 pounds Raw Shrimp, Cleaned, Shells Removed And Deveined; 1 teaspoon Salt, Or To Taste; 1/2 teaspoons Ground Black Pepper, Or To Taste; 1 whole Avocado, Peeled, Pitted And Chopped, For Topping (optional); 10 leaves Basil, Chopped, For Topping (optional)

Servings: persons

2 Tablespoons Grapeseed Or Olive Oil, Divided
1/2 whole Yellow Onion, Finely Chopped
6 cloves Garlic, Minced
3 ears Corn, Husks Removed, Kernels Cut Off The Cob
1-1/2 Tablespoon Smoked Paprika Plus More For Sprinkling On The Fish
2 cups Chicken Broth
1/3 cups Half-and-half Or Cream
1/2 pounds Sole Fillets Or Other White Fish Such As Tilapia
1/2 pounds Raw Shrimp, Cleaned, Shells Removed And Deveined
1 teaspoon Salt, Or To Taste
1/2 teaspoons Ground Black Pepper, Or To Taste
1 whole Avocado, Peeled, Pitted And Chopped, For Topping (optional)
10 leaves Basil, Chopped, For Topping (optional)

1
["In a large pot, heat one tablespoon of grapeseed oil over medium heat. Add the chopped onion and saute until translucent, about 8 minutes. Add the garlic and saute another 3 minutes. While onion and garlic are sauteing, shuck the corn and carefully remove the kernels with a sharp knife. Add the corn kernels to the pot and saute another 5 to 8 minutes. Add the paprika and stir. Add the chicken stock and half-and-half. Bring pot to a boil (increase heat if necessary). Once the mixture has come to a full boil, reduce the heat to a simmer.", "Using a large measuring cup, scoop about half of the soup mixture out of the pot and put it in a blender or food processor. Emulsify until smooth. Pour the blended soup back into the pot. Cover the pot and allow the soup to simmer about 20 minutes. While soup is simmering, prepare your fish.", "Sprinkle salt, pepper and paprika on the sole fillets and shrimp.", "In a skillet, heat 1 tablespoon of grapeseed oil over medium high heat. Place sole fillets in the skillet and cook about 2 minutes on each side. Place the fillets on a plate and set aside. Using the same skillet, cook the shrimp about 30 seconds to a minute on each side. Place the shrimp on the plate with the sole and set aside until chowder is finished the 20 minutes of simmering.", "Chop the sole filets into 1.5"" pieces and add them to the chowder. Add the shrimp to the chowder. Stir and cook an additional 3 to 5 minutes.", "Serve with fresh chopped basil and avocado.", "Inspired by Bev Weidner's Smoky Corn Chowder with Shrimp recipe."]

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 Tablespoons Grapeseed Or Olive Oil, Divided, 1/2 whole Yellow Onion, Finely Chopped, 6 cloves Garlic, Minced, 3 ears Corn, Husks Removed, Kernels Cut Off The Cob, and more.

Yes, Seafood Corn 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.

Seafood Corn Chowder

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