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1
Cut the kernels off the cob with a sharp paring knife or corncob cutter and set aside.
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2
Peel and dice your potatoes into medium size chunks. Prep the other veggies by dicing the onions and peppers, and cut a stick of cold butter into small pieces.
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3
In the large stockpot, melt the butter over medium high heat. Add the peppers and onions, and cook until they begin to soften for about 2 minutes. Add the Creole seasoning, and cook for another minute.
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4
Add the potatoes and chicken stock and bring to a boil. Cover the pot and simmer for about 8 minutes or so until the potatoes are tender, remove from the heat.
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5
Measure out and rinse your seafood (crab meat, lobster meat, scallops, shrimp).
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6
Stir in the cooked lobster, crabmeat, raw shrimp, raw scallops into the chowder and cover. Let stand for a few minutes until the shrimp turn pink, about 3 or 4 minutes.
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7
Cut the kernels off the cob with a sharp paring knife or corn cob cutter and set aside.
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8
Peel and dice your potatoes into medium size chunks.
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9
Prep your other veggies by dicing the onions and peppers, and cut a stick of cold butter into small pieces.
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10
In a large stockpot, melt the butter over medium high heat. Add the peppers and onions, and cook until they begin to soften for about 2 minutes. Add the Creole seasoning, and cook for another minute.
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11
Add the potatoes and chicken stock and bring to a boil. Cover the pot and simmer for about 8 minutes or so until the potatoes are tender, remove from the heat.
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12
Stir in the cooked lobster, crabmeat, raw shrimp, raw scallops into the chowder and cover. Let stand for a few minutes until the shrimp turn pink, about 3 or 4 minutes.
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13
Stir in the corn, heavy cream, lemon peel, red pepper flakes, salt and pepper, and bring to a simmer over medium heat. Reduce heat to low and simmer for another 3 minutes or so until the shrimp and scallops are cooked through.
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14
Serve the chowder in bowls and garnish with fresh chives and parsley.
