Raine's Seafood Corn Chowder

This chowder recipe has crabmeat, scallops, and imitation lobster, cooked in butter, and combined with several seasonings, cream, milk, broth, potatoes, and cream-style corn.

Ingredients:

• 1 pound lump crabmeat
• 1 pound bay scallops
• 2 pounds Louis Rich imitation Lobster pieces
• 1 cup unsalted Land-o-lakes butter
• 1 teaspoon minced dried onion
• 1/2 teaspoon celery salt
• 2 baby carrots, grated
• 1/2 cup of fresh parsley
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon of poultry seasoning
• 1/2 teaspoon dried basil
• 1/2 teaspoon thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup chicken broth
• 1 cup new potatoes, diced
• 1 (16 oz) can cream-style corn
• 3 cups half & half or milk
• 2 cups soy milk
• 1 cup evaporated milk
• 2 teaspoons cornstarch

Directions:

Saute lump crab, scallops and lobster in butter in a Dutch oven over medium heat; add potatoes, carrots and parsley. Let cook 2 minutes. Add 3 cups half and half; bring to a boil. Reduce heat, simmer uncovered for 15 minutes or until potatoes are tender. Stir in the 2 cups soy milk, 1 cup of evaporated milk, cream-style corn, and cornstarch combined with a little water. Add all of the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes. Serve immediately.

Number of Servings:  6-8 servings

Notes from the Cook: This recipe is a quick and delicious appetizer to serve before--or along with--the main course, if you choose; it's good either way.