Seafood Corn Chowder

This week, I was craving a clam bake at one of my favorite restaurants; Jasper White’s Summer Shack which makes the best Lobster in New England. His lobster bake is served with 1 whole lobster, steamers, potatoes, corn on the cob, a hard boiled egg, and Portuguese Linguica…. It’s a classic New England clam bake. I decided make Seafood Corn Chowder to satisfy my craving.


I’ve created this chowder by combing two soups; the classic corn chowder, with my favorite soup, Lobster Bisque. The first time I tried the bisque it was served with a sniffer of brandy on the side and from that day on, I was hocked!

So, I gave this soup a Portuguese ethnic twist by using the classic Portuguese Brandy, 1920 which tones down the sweetness and gives this soup a mellow…smooth taste!




Ingredients:

1 lb bay scallops

1 lb shrimp (cut into small pieces)

1 lb chopped clams ( canned if desired)

1 lb lobster cut into pieces (if desired)

1 med onion (chopped)

1 clove garlic (chopped)

1 stalk celery(chopped

2 scallions9 (chopped)

1 lb carrots (chopped

1 16 oz bag frozen corn

1/8 cup olive oil

2 tsp butter

4 cups chicken broth

6 cups 1% milk

1 cup cream

1 tbsn salt

1 tsp pepper

2 tsp chopped parsley( garnish)

1/2 cup flour

1 oz 1920 brandy



In a large soup pan, saute onions, celery, scallions, garlic and carrots in olive oil for about 5 minutes until golden but not browned. Add chicken broth and cook veg. for about 15 min, or until carrots are tender.
Puree all the vegetables with blender until it’s a smooth consistency. Then press the soup through a fine food strainer to catch the veg threads. Add the cream and the milk (reserve one cup milk) Add the corn, butter salt & pepper and cook for 10 min on med heat (stir often not to stick).







Mix the 1 cup of milk with the flour and make a slurry. Then add a little of hot soup to the milk and flour mixture. Stir until the flour is dissolved. Add the flour mixture to soup slowly and keep stirring.
Add the scallops, shrimp, clams, & lobster and cook for 5 min. Let the soup cook for about 10 minutes on low heat…keep stirring and don’t let it over boil which will cause it to burn.

(If soup is thin, mix a little more flour mixed with milk in a small bowl. Add 1 tablespoon of the soup to the flour, then pour the mixture into the soup and let it cook 5 minutes or until thickened.)
Add the 1920 brandy ( or any kind on hand) … let it cook for a 5 more minutes… and remove from heat.
Let soup sit for about 10 minutes before serving.

Enjoy the summer!


P.S. Save some brandy to have with an espresso, along with dessert.

Broccoli & Cauliflower Corn Chowder

Dear friends,
Get your family to eat their veggies with this sweet and savory soup. I put some chopped red pepper to brighten up the colors. I used low fat dairy to reduce calories, but if you want to use whole milk and cream you'll get the same great flavor. This will give you about 10 bowls of soup,if you want to make less just cut the recipe in half.
I came up with this recipe for my mom, who had undergone surgery, leaving no appetite. This soup brought her strength back. It's packed with iron, calcium and vitamin C. Enjoy!

2 lb bag chopped frozen broccoli (use fresh if you desire)
1 lb bag frozen cauliflower
1 lb bag frozen corn
1 large onion chopped fine
1 clove chopped garlic
1/2 small red pepper
1 tbn salt
1/2 tsp blk pepper
4 cups chicken or veg broth
1/2 gallon low fat milk
1 cup low fat half & half
1/2 cup shredded cheese( any kind)
1/2 cup shredded sharp parmeson, or pecorino cheese
1/4 stick margarine
1/4 cup olive oil
1/2 cup flour

In your nontick or heavy soup pan, saute onions & garlic in the olive oil and margarine for about 5 minutes untill the onions are cooked but not browned. Add chicken broth, broccoli, cauliflower & salt. Cook for about 8 minutes untill veg are cooked and remove pan from heat. Remove about 2 cups of the veg flowerets, chop them coarsely and set them aside. With an emersion blender puree the veg untill they are mashed but not too disolved. Set aside 1 cup of the milk. Add remaining milk, cream, chopped pepper, blk pepper, and corn. Cook on med heat for about 10 minutes. In a small bowl mix flour with the one cup of milk untill creamy, then slowly add 1 cup of the warm milk to the flour mixure. Slowly add the flour mixture( slurry) to the soup and stir well. Add the chopped flowerets to the soup and mix.Reduce the heat to low heat and let the soup simmer for about 1/2 hour stirring the soup regularly. Try not to turn the heat up past med, or the soup will overspill and burn. Add more salt or pepper to taste. Let the soup cool and store it in the fridge.If it thickens too much just add a little warm milk, or cream when you heat it up.