Smokey Summer Corn, Bay Scallop and Shrimp Chowder

Scallop and Shrimp Chowder

Modern  Comfort Food – Sustainable Seafood Recipe

Idea stolen from and severely adapted recipe from Modern Comfort Food and I guess they farm seafood???

What a pleasant bowl of seafood and corn freshness we had for dinner last night and while I’m sure that the original recipe is delicious I couldn’t resist my own flavor and taste touches including local seafood and the sweetest bi-color corn of the season so far…

Scallop and Shrimp Chowder (2)

1 – 1 1/2 pounds unpeeled, head-on large shrimps, lightly season with Cajun/Creole seasoning
1 pound shelled bay (small) scallops,  lightly seasoned with Cajun/Creole seasoning 2 -3 cups shrimp stock made from the shrimp shells, I used a homemade shrimp and fish stock,  strained
2 teaspoons lemon juice and a bit of grated zest
3 slices applewood smoked bacon, large diced
2 teaspoon EVOO
1 small yellow onion, peeled and chopped
1 large shallot, chopped
2 garlic cloves, peeled and finely minced
1 cup inner celery ribs with leaves, chopped
1 tablespoon finely minced jalapeno
1 green bell pepper, stemmed, seeded, and chopped
1 Poblano pepper seeded and chopped
3 sprigs fresh thyme
*1 tablespoon unbleached flour…I didn’t use any flour
1 box Rustic cut Dei Fratelli tomatoes
3 cups roasted or grilled fresh sweet corn kernels, save the cobs to simmer in the chowder
1/4 cup cream or half-and-half ( I did not use any cream)
1 tablespoon finely minced fresh parsley
1/2 – 1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinches of chipotle pepper to taste and a sprinkling of Phillips seafood seasoning to each bowl.

Remove the shrimps’ tails, peels, and heads and place these in a large saucepan. Set the shrimp aside covered and refrigerated if making the both ahead of time.  Boil the shrimp (small sauce pan) tails, peels, and heads with the water and lemon juice for 10 minutes. Strain the broth through a fine sieve and set aside for later use in this recipe.

In a large Dutch oven, sauté the chopped bacon in the olive oil on medium-high heat for 3-4 minutes. Add all of the veggies except the garlic and sauté, stirring occasionally, for an additional two minutes. Stir in the celery, chopped bell pepper, minced jalapeno pepper, garlic and thyme. Sauté for two additional minutes. Reduce the burner heat to medium, sprinkle on the flour if using, stir well, and sauté for two additional minutes. Gradually add, stirring continuously, the cubed tomatoes, their juices, corn cobs and the strained shrimp broth. Simmer for 20 minutes.  The cobs thickened the soup and gave it a sweet corn taste, not necessary if you prefer not to use the cobs.

Remove corn cobs and add the corn kernels to the mixture in the Dutch oven and simmer for an additional 5 minutes. Add the reserved raw shrimp, scallops, parsley, cream, salt, and pepper. Simmer for an additional two minutes or until the shrimp and scallops lose their translucence. Taste and correct the seasoning, if needed, by adding salt, pepper, and/or crushed red pepper, to taste.

Serves 4 as a main course or 6-8 as a soup course.