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Shrimp, Scallop  and Corn Chowder

Shrimp, Scallop  and Corn Chowder

Serves:  6

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.




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