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Author Notes: I was planning to make a recipe from Katie Lee's cookbook, The Comfort Table. It was Scallop Corn Chowder but I was too lazy to go get fresh scallops. I went to Trader Joe's (love that place) and found a package of what is called Seafood Medley in the frozen section. I was not hopeful about the frozen seafood in the soup, but my hopes rose upon tasting it. It was truly good soup and the seafood mix perfect. I made a few other adjustments to the recipe as well. —kimbaddd
- 3 fresh ears corn on the cob
- 2 tablespoons butter
- 1 small onion, chopped
- 1 large carrot, diced
- 1 tablespoon flour
- 1 cup cooked ham or turkey ham, cubed
- 1/2 teaspoon salt
- 1 teaspoon onion salt (if you don't have this just add additional salt)
- 1 14 ounce can chicken broth
- 3/4 cup half and half
- 1 cup milk
- 1 pound Seafood Medley Frozen Mix (at Trader Joe's), thawed and rinsed
- Shuck corn. With a knife, carefully remove as much of the corn kernels as you can from the ears of corn, holding them over a bowl as you work. Set aside. In a large dutch oven over medium heat, melt 3 tablespoons butter. Add onion, carrots and diced ham. Cook until onions are translucent and carrot is tender, about 6-8 minutes. Stir in the flour and cook about 2 minutes. Add the salts, chicken broth and 1 cup of corn. Stir, bring to a simmer.
- Mix the milk and cream together. Using a blender or immersion blender, combine the remaining corn and the milk/cream mixture. It may look frothy, that is ok. Blend for about 30 seconds in a blender, for about 1-2 minutes with the immersion blender. Add to soup. Let simmer for about 5 minutes. Add the seafood mix and cook for 3-5 minutes or until the calamari looks/tastes tender. If desired, the ham can be omitted. Or you can add more. :)