Chowder (with scallops, clams and corn)

I love soups and my favorite of all time is chowder. My only rule? It HAS to have seafood in it! So this is my Scallop and corn chowder. Plump yummy scallops, clams, corn, red potatoes, garlic and sauteed onions. OH YUM! Like most soups, this one is very easy to make.

This is soup, so who knows how many it serves, I will say 4-8

What you will need:

• 1 can white clam sauce
• 3 cups clam juice
• 1 cup half and half
• 3 tbsp butter
• 4 cups whole milk
• 2 lbs scallops
• 2 onions
• 4 cloves of garlic
• 1 cup corn
• paprika
• salt and pepper
• cayenne pepper

Let's get started:

1. In a large stew pot, melt your butter.
2. Finely chop your onions and garlic and add to stew pot.
3. Cook onions and garlic down in butter at a very low heat for about 10-20 minutes.
4. Add about 1 cup of clam juice into your pot and continue cooking at a low heat.
5. Meanwhile, cut your potatoes into small bite size pieces. 
6. After cooking your onions and garlic down for another 10-20 minutes, add in your white clam sauce and the rest of your clam juice. Cook for 15 minutes on a low heat.
7. While whisking, add in your half and half and milk.
8. Add in salt and pepper for taste. Cook at a low heat for 10 minutes
9. Carefully add in your potatoes, corn, and scallops and cook at a low heat for 1 hour, stirring frequently.
10. Once chowder has been cooking, season with paprika and cayenne pepper to your liking. 

* The longer you can let your stew cook, the more your flavors get to blend. I cooked mine for about 4 hours on a warm-low heat.

Serve chowder with bread, toast, crackers, or croutons. I served mine with a whole wheat bread, toasted in olive oil with a piece of Provolone cheese melted on top.