Projo Football Food & Spirits

Seafood: January 2008 Archives

From Kikkoman, maker of soy products including sauce and Pearl Soymilk, comes this hearty recipe that might be nice to enjoy with a playoff game as it combines two of New England's favorite things: seafood and corn.

SEAFOOD CORN CHOWDER

1/2 cup finely chopped onion

1/4 cup butter or margarine

1 1/2 cups frozen corn kernels

1 cup frozen diced hash browns

1 3/4 cups chicken broth, divided

1 1/2 cups soymilk

1 teaspoon salt

1/2 teaspoon dill weed

1/2 pound bay scallops, rinsed and drained

1/4 pound bay shrimp, rinsed an drained

1/3 cup diced roasted red bell pepper

1/4 cup all-purpose flour

Saute onion in melted butter in large saucepan over medium heat 5 minutes, or until onion is translucent. Add corn, hash browns, 1 1/4 cups broth, soymilk, salt and dill. Bring to boil over medium-high heat, stirring occasionally. Stir in scallops, shrimp and bell pepper. Blend flour and remaining 1/2 cup broth; pour into pan. Return soup to a boil; cook, stirring, 1 minute, until soup thickens and scallops are opaque and cooked through.

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