It’s soup season! Even if you’re fortunate enough to be living somewhere warm enough that you don’t care if the groundhog sees his shadow, you can still find comfort in a nice, piping hot bowl of soup.
This creamy corn and seafood chowder, inspired by traditional Peruvian cuisine, is easy, versatile and delicious.
- 1 large onion (peeled and chopped)
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 1/4 cup all-purpose flour
- 1 1/2 pounds potatoes (red-skinned, peeled or unpeeled, diced)
- 1 1/2 cups corn (fresh or frozen kernels)
- 2 cups clam juice (may substitute shrimp stock or fish stock)
- 2 cups milk
- 1 teaspoon thyme (dried)
- 1 pound bay scallops (or diced sea scallops)
- 1 1/2 pounds shrimp (medium-to-large, deveined and peeled)
- 1 cup heavy cream (or half-and-half)
- Garnishes: fresh parsley (chives or dill, chopped)
Steps to Prepare
- Gather the ingredients.
- In a Dutch oven or large saucepan over medium heat, sauté the onion in the butter.
- Add the minced garlic and cook, stirring, for 1 minute longer.
- Add the salt, pepper, and flour and continue to cook for about 2 minutes, stirring constantly.
- Add the diced potato, corn, clam juice, milk, and thyme. Cook over medium heat, stirring constantly until the mixture just begins to boil.
- Lower the heat to low and simmer for about 20 minutes, or until potatoes are tender.
- Remove about 2 cups of the potato mixture with a slotted spoon. Puree in a blender or in a bowl with an immersion blender.
- Return the mixture to the soup and add the scallops and shrimp to the pan and cook for about 5 to 10 minutes longer, or just until the seafood is cooked.
- Add the cream and heat through. Taste and adjust seasoning.
- Serve the seafood chowder in bowls with a garnish or parsley, chives, or fresh dill sprigs.
We’ve seen several recipes for it, but we’re partial to this one from The Spruce Eats. Pair it with some crusty bread, or a small salad, and you’ve got a crowd-pleaser.
Be sure to refrigerate leftovers within two hours of cooking. You can enjoy them for three to four days. If you need to keep the leftovers longer, freeze portions in airtight containers or a batch of the chowder in a heavy-duty freezer bag. Label the containers with the contents, date, and a “best by” date four to six months in the future. Thaw it in the refrigerator and use the thawed chowder within three to four days.
Ready to sample some more Peruvian cuisine? Check out the trips below, and remember to pack your appetite.