Seafood Corn Chowder

In a large pot, heat one tablespoon of grapeseed oil over medium heat. Add the chopped onion and sauté until translucent, about 8 minutes. Add the garlic and sauté another 3 minutes. While onion and garlic are sautéing, shuck the corn and carefully remove the kernels with a sharp knife. Add the corn kernels to the pot and sauté another 5 to 8 minutes. Add the paprika and stir. Add the chicken stock and half-and-half. Bring pot to a boil (increase heat if necessary). Once the mixture has come to a full boil, reduce the heat to a simmer.

Using a large measuring cup, scoop about half of the soup mixture out of the pot and put it in a blender or food processor. Emulsify until smooth. Pour the blended soup back into the pot. Cover the pot and allow the soup to simmer about 20 minutes. While soup is simmering, prepare your fish.

Sprinkle salt, pepper and paprika on the sole fillets and shrimp.

In a skillet, heat 1 tablespoon of grapeseed oil over medium high heat. Place sole fillets in the skillet and cook about 2 minutes on each side. Place the fillets on a plate and set aside. Using the same skillet, cook the shrimp about 30 seconds to a minute on each side. Place the shrimp on the plate with the sole and set aside until chowder is finished the 20 minutes of simmering.

Chop the sole filets into 1.5” pieces and add them to the chowder. Add the shrimp to the chowder. Stir and cook an additional 3 to 5 minutes.

Serve with fresh chopped basil and avocado.

Inspired by Bev Weidner’s Smoky Corn Chowder with Shrimp recipe.