Make throughout the year using fresh, frozen or even canned corn. This chowder is rich, hearty, just a tad spicy and simply delicious!
1 medium onion, chopped
3 celery ribs, sliced
1 clove garlic, minced
2 Tbs olive oil
3-4 ears sweet corn
21/2 C Yukon Gold potatoes, diced (peeling optional)
3 Tbs flour
10 oz evaporated milk
2 C chicken or fish broth
1 red bell pepper, chopped
1/2 tsp grated Nashville Spice Company Whole Nutmeg
1 Tbs Nashville Spice Company Gulf Coast Bay Seasoning
1/2 tsp Nashville Spice Company Crushed Red Pepper Flakes
12 oz seafood (fish, crab, shrimp)
Parsley to taste, fresh or dried
4 slices cooked bacon, crumbled
Nashville Spice Company Coarse Ground Black Pepper to taste
Lightly brush potatoes and corn with olive oil, grill or cook on medium heat until slightly charred. Cool and cut from corn from cob.
Sauté onion, celery and garlic in remaining olive oil over medium heat until softened, about 4 minutes. Add potatoes, sauté 1 minute. Sprinkle with flour, cook 1 minute, stirring constantly. Stir in milk, broth, corn, nutmeg, seafood boil and crushed red pepper flakes. Cover, reduce heat, simmer until potatoes are fork tender, about 20 minutes. Add seafood, cook an additional 5 minutes.
Ladle into bowls and garnish with parsley, crumbled bacon and ground black pepper.
Nutritional Information (per serving) | Calories 430 Total Fat 14g Saturated Fat 3g Sodium 1303mg Total Carbohydrate 50g
Dietary Fiber 7g Sugars 15g Protein 31g Dietary Fiber 7 g Sugars 15g Protein 31g