If I lived on the east coast, Edgartown would be my place, I suspect. I also suspect I’d make this Seafood Chowder on a regular basis, and some chilly evening, some member of the Kennedy clan would happen to drop in and swoon over this little taste of the coast! And THEN they’d let me into the fold and I’d learn all their secrets, hahaha! But really, the sweet bursts of corn with the mild flavors of shrimp and scallops in a smooth, creamy broth are so very satisfying on a cold night! It tastes like New England, even if you’re nowhere near ;)

You will need:

• 1 cup diced celery

• 1 cup diced carrots

• 1/2 cup diced onions

• 2 TBS butter

• 2 medium red potatoes, scrubbed and diced

• 1 can sweet corn, drained

• 2 TBS masa (corn flour)

• 1/4 cup water

• 1 cup milk

• 1 cup chicken broth

• 1/4 cup heavy cream

• 1 tsp Old Bay Seasoning

• 1/2 tsp salt

• 1 tsp pepper

• 1 TBS fresh chopped parsley

• 1/2 lb shrimp, tails removed
• 1/2 lb small bay scallops

Sauté the onions, carrots, and celery until softened, about 7 minutes in the butter on medium high heat, stirring frequently. Add in the potatoes and the corn. Coat in 2 TBS masa and stir around for 3 minutes. Add in the milk and the chicken broth. Make a slurry with the 1/4 cup masa and 1/4 cup water. Stir into the soup and simmer on medium low heat until thickened and the potatoes are cooked, about 20 minutes. Stir in the Old Bay seasoning and salt and pepper to taste. Stir in fresh parsley.

Ten minutes before serving add in the scallops and shrimp. If you add them in too soon they’ll be tough! Stir in a little heavy cream if you wish. Garnish with extra parsley, chopped green onions, crispy bacon, some shredded cheese and a biscuit!