Shrimp, Scallop and Corn Chowder
2 tablespoons butter
1 small onion, chopped
2 stalks celery, sliced
1 medium red bell pepper, seeded, and chopped
1 teaspoon salt
1 pound red potatoes, cut in 1/2 inch pieces
2 garlic cloves, minced
3 tablespoons flour
3 cups skim milk
2 cups water
1 tablespoon concentrated chicken or vegetable stock
1 teaspoon Old Bay Seasoning®
3/4 pound shrimp, peeled, deveined, and coarsely chopped
3/4 pound bay scallops
2 cups frozen corn, thawed
1 tablespoon chopped fresh thyme leaves
Melt butter in a 6-quart pot, and cook onion, celery, pepper and salt over medium heat for 5 minutes, stirring occasionally. Add potatoes and garlic, and cook for 5 minutes or until potatoes are almost tender, stirring occasionally.
Stir in flour, and cook for 2 minutes, stirring frequently. Stir in milk, water, stock and seasoning. Bring to a boil over high heat. Reduce heat to low, and simmer chowder for 5 minutes
or until vegetables are tender. Add shrimp, scallops and corn. Reduce heat to low, and simmer 5 minutes or until shrimp turn pink. Stir in thyme.
TIP: For richer seafood flavor, replace water and concentrated stock with homemade stock. Reserve shrimp shells, and place them with 4 cups water in a saucepan. Add any vegetable scraps from the recipe preparation, including onion peel and celery leaves, tops or bottoms. Add 1 or 2 whole, unpeeled garlic cloves, 10 peppercorns, 1 bay leaf and 1 teaspoon salt. Bring to a boil, reduce heat and simmer uncovered for at least 30 minutes. The longer the stock simmers, the more flavor it will have. Strain solids, and reserve stock.
This and other great recipes can be found in Bob Warden's Favorite Recipes: