Corn & Seafood Chowder
Corn & Seafood Chowder I think soups are great any time of the year. This corn chowder may be served either hot or chilled, with our without the seafood.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at flourfig.com.
Cooking tools:
- Food processor
- Blender
- Immersion blender
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Ladle
- Serving bowl
Ingredients
- 1 tbsp unsalted butter (14.25g)
- 1/2 tsp red pepper flakes (or to taste)
- 2 tbsp minced shallots
- 1 medium garlic clove, minced
- 2 cups corn kernels (about 2 cobs of corn)
- 1 cup diced potatoes
- 4 cups chicken stock (or vegetable stock)
- 2 tbsp chopped fresh tarragon
- 1/2 cup diced red and yellow sweet peppers
- 1/2 cup heavy cream
- 1 cup fresh crab meat and/or shrimp meat (optional)
- sour cream for garnish
- salt & pepper to taste
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