Seafood Chowder

I call this recipe “seafood chowder” because you can use whatever kind of lump seafood you have on hand: lobster, crab, etc. I tend to use the frozen lump stuff that is sold as “imitation” but is still made 100% of seafood. For example, the “imitation lobster” I used had some lobster in it, but also pollock and other seafood. I found a particular brand I like and I stick with it. It’s very delicious and much cheaper than buying straight lump crab or lobster. Ok, here’s my recipe for the chowder that’s very satisfying and I make on a very regular basis:

Seafood Chowder (serves 2)

• 8 oz lump crab, lobster, etc
• 3/4 cup half and half
• 1/2 cup 2% milk
• 1/4 cup frozen corn
  
• 1 garlic clove
• 1 scallion, whites and greens chopped
  
• 1 TBS clam juice
• 2 TBS olive oil
• 1 TBS butter (unsalted)
• 2 TBS flour
• 1 tsp bay seasoning
• 1/2 tsp sharp paprika (or regular paprika if you don’t have the sharp)
• salt and pepper to taste

Warm olive oil and butter into pan, add garlic and scallion and saute for 1 minute. Add lumb seafood and let cook for only a minute or two more, then add flour to make roux. Give roux a minute to cook while adding in bay seasoning and paprika at this time. Now add clam juice, half and half and milk. Stir and bring to a light simmer. Add corn and reduce heat and let simmer for a few minutes so flavors can blend and chowder will thicken. Serve and enjoy!

Simple huh? Very tasty too!