Seafood and Corn Chowder

I've been told this is a bad way to try to journalize or keep track of my thoughts, but I disagree. While I realize that it is highly unlikely that anyone will actually read this, in the event that even one person does, I will feel obliged to continue writing. And I desperately want to be a writer, but I am usually so critical of my own writing that I can't share it. The informal nature of this medium, however, puts me at ease. Plus, the idea of sharing recipes is an extremely easy task for me and perhaps, just perhaps, someone might see a recipe they like. I'm not going to post any family secret recipes, just stuff I like that works for me and that I like.

So , here's a favorite of mine from my days living in Culinary School. It's a modification of something I had to make for class. It was a big hit with my classmates, instructor, the customers, and my boyfriend so here goes:

Seafood and Corn Chowder

1 T corn oil
5 C shucked and scraped corn kernels
1 C diced white onions
1/2 C Green onions, sliced on the bias
1/2 C Shallots
1 C Leek Whites
4 T Garlic, minced
1 C White Wine
3 C Chicken broth
1 T Smoked Chile Powder
1 t cayenne pepper
1.5 C evaporated skim milk
1.5 C heavy cream
1 C Raw Shrimp, cleaned and diced
1/2 C Raw scallops, cleaned and diced
1/2 C Raw Squid, cleaned and chopped into rings and tentacles
Salt and Black Pepper to taste
1/4 C Queso Fresco
1/4 C Green Onions, sliced on the bias

1) Heat corn oil over medium high heat and sautee onions, green onions, shallots, leeks, and garlic until just tender.
2) Add White wine to deglaze, then add chicken broth, chile powder, and cayeene. Bring to a boil and reduce by 1/2.
3) Bring down to a simmer, then add evaporate milk, cream, corn, and seafood.
4) Let simmer for 20 minutes then season with salt and pepper.
5) Put in bowls, sprinkle with queso fresco, and broil until cheese begins to melt.
6) Sprinkle with remaining green onions.


I hope you enjoy.