16
710
65

Ingredients

  • 3 ears fresh corn (shucked and kernels cut off)
  • 2 baking potatoes (large, diced)
  • 1 stick unsalted butter (cut into small pieces)
  • 1 vidalia onion (large, diced)
  • 1 bell pepper (large, diced, or use mix of yellow, red, orange, green)
  • 1 tablespoon creole seasoning (Tony Chachere’s)
  • 6 cups chicken stock
  • 1/2 pound shrimp (fresh, peeled and deveined)
  • 1/2 pound bay scallops
  • 1/2 pound lobster meat (cooked)
  • 6 ounces lump crabmeat (cooked)
  • 1 quart heavy cream
  • 1 tablespoon dried lemon peel (or fresh lemon zest)
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon garlic salt
  • 1/2 tablespoon cracked black pepper (fresh)

Directions

  1. Cut the kernels off the cob with a sharp paring knife or corncob cutter and set aside.
  2. Peel and dice your potatoes into medium size chunks. Prep the other veggies by dicing the onions and peppers, and cut a stick of cold butter into small pieces.
  3. In the large stockpot, melt the butter over medium high heat. Add the peppers and onions, and cook until they begin to soften for about 2 minutes. Add the Creole seasoning, and cook for another minute.
  4. Add the potatoes and chicken stock and bring to a boil. Cover the pot and simmer for about 8 minutes or so until the potatoes are tender, remove from the heat.
  5. Measure out and rinse your seafood (crab meat, lobster meat, scallops, shrimp).
  6. Stir in the cooked lobster, crabmeat, raw shrimp, raw scallops into the chowder and cover. Let stand for a few minutes until the shrimp turn pink, about 3 or 4 minutes.
  7. Cut the kernels off the cob with a sharp paring knife or corn cob cutter and set aside.
  8. Peel and dice your potatoes into medium size chunks.
  9. Prep your other veggies by dicing the onions and peppers, and cut a stick of cold butter into small pieces.
  10. In a large stockpot, melt the butter over medium high heat. Add the peppers and onions, and cook until they begin to soften for about 2 minutes. Add the Creole seasoning, and cook for another minute.
  11. Add the potatoes and chicken stock and bring to a boil. Cover the pot and simmer for about 8 minutes or so until the potatoes are tender, remove from the heat.
  12. Stir in the cooked lobster, crabmeat, raw shrimp, raw scallops into the chowder and cover. Let stand for a few minutes until the shrimp turn pink, about 3 or 4 minutes.
  13. Stir in the corn, heavy cream, lemon peel, red pepper flakes, salt and pepper, and bring to a simmer over medium heat. Reduce heat to low and simmer for another 3 minutes or so until the shrimp and scallops are cooked through.
  14. Serve the chowder in bowls and garnish with fresh chives and parsley.
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NutritionView more

710Calories
Sodium20%DV490mg
Fat92%DV60g
Protein53%DV27g
Carbs6%DV19g
Fiber8%DV2g

PER SERVING *

Calories710Calories from Fat540
% DAILY VALUE*
Total Fat60g92%
Saturated Fat36g180%
Trans Fat
Cholesterol290mg97%
Sodium490mg20%
Potassium750mg21%
Protein27g53%
Calories from Fat540
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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