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Raine's Seafood Corn Chowder

3 star rating
 

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Submitted by: Cooking Lady

 

This chowder recipe has crabmeat, scallops, and imitation lobster, cooked in butter, and combined with several seasonings, cream, milk, broth, potatoes, and cream-style corn.
 

Ingredients

  • 1 pound lump crabmeat
  • 1 pound bay scallops
  • 2 pounds Louis Rich imitation Lobster pieces
  • 1 cup unsalted Land-o-lakes butter
  • 1 teaspoon minced dried onion
  • 1/2 teaspoon celery salt
  • 2 baby carrots, grated
  • 1/2 cup of fresh parsley
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon of poultry seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup chicken broth
  • 1 cup new potatoes, diced
  • 1 (16 oz) can cream-style corn
  • 3 cups half & half or milk
  • 2 cups soy milk
  • 1 cup evaporated milk
  • 2 teaspoons cornstarch

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Method

Saute lump crab, scallops and lobster in butter in a Dutch oven over medium heat; add potatoes, carrots and parsley. Let cook 2 minutes. Add 3 cups half and half; bring to a boil. Reduce heat, simmer uncovered for 15 minutes or until potatoes are tender. Stir in the 2 cups soy milk, 1 cup of evaporated milk, cream-style corn, and cornstarch combined with a little water. Add all of the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes. Serve immediately.

 

Notes: This recipe is a quick and delicious appetizer to serve before--or along with--the main course, if you choose; it's good either way.

 

Number of Servings: 6-8 servings

 

Submitted by: Cooking Lady ()

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