Ingredients
2- 6 oz. cans of Crab Meat
6 oz. Sea Scallops (diced)
1 lb. Extra Large Shrimp 18/20's (tails off, roughly chopped)
1- 8 oz. pkg. Louis Kemp Lobster Delights
4 slices Low Sodium Bacon (chopped in 1/2" pieces)
1- 12 oz. bag of Steamfresh Frozen Garlic Cauliflower (chopped)
1 1/2 cups Frozen Corn Kernels
1/2 Sweet Onion (diced)
2 stalks Celery (finely diced)
4 cups Low Sodium Chicken Broth
2 cups Milk (I used Lactaid)
2 cups Heavy Cream
1 to 2 tbsp Xanthan Gum (depending how thick you like it, I used 2)
1/2 tsp Dried Thyme
2 tbsp Old Bay seasoning
2 tsp Sea Salt
2 tbsp Diced Pimentos
2 tbsp Chopped Parsley
1 tbsp Butter *optional
Pepper to taste
Let's first start by cooking our bacon in the soup pot. Once bacon is crisp remove it with a slotted spoon to some paper towel. Depending on how fatty your bacon was you'll want to drain off all but 1 tbsp of the drippings. Add your celery and onions to the bacon fat and saute over medium-low heat for 5 minutes. Meanwhile season all your seafood with the salt and pepper to taste. Once your onions are translucent add your milk, heavy cream, broth, thyme and Old Bay to the pot and raise the heat to medium-high and bring to a simmer. When soup is simmering you are ready to thicken it with the xanthan gum. (I like to use a small strainer and sift it in while whisking to avoid any clumping.) Now add your frozen corn and cauliflower (which will help loosen the soup a little more.) Simmer for 10 minutes then reduce the heat to medium-low and add all your seafood, bacon pieces and pimentos. Continue to simmer for 10 minutes or until seafood is cooked through. Now off the heat add your parsley, butter and season with pepper to taste.
Recipe makes A LOT of chowder (which is great if you have a large family like me.)
Serving size 1 cup
Makes about 10 servings
