Ingredients:
- 3-4 ears of sweet corn on the cob
- 12 ounces (about 2 1/2 cups) Yukon Gold potatoes, diced (peeling is optional)
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 3 celery ribs, sliced
- 1 small red bell pepper, chopped
- 1 clove garlic, minced
- 3 Tablespoons flour
- 1 (10 ounces) can fat free evaporated milk
- 2 cups chicken or fish broth - we used fat-free, reduced sodium chicken broth
- 1/2 teaspoon grated Whole Nutmeg
- 1 Tablespoon Gulf Coast Bay Seasoning
- 1/2 teaspoon Crushed Red Pepper Flakes
- 12 ounces seafood (fish, crab, shrimp) - we used fresh blue crab
- Fresh or Dried Parsley Flakes to taste
- 4 slices cooked bacon, crumbled
- Coarse Ground Black Pepper to taste
Directions:
- Lightly brush the potatoes and corn with just enough olive oil to coat.
- On the grill or in a grill basket, grill the corn and potatoes on medium heat until cooked and slightly charred. Allow corn to cool and cut from the cob. If you do not have a grill basket, cut the potatoes into slices first and dice them after grilling.
- In a large saucepan over medium heat, saute onion, celery, bell pepper, and garlic in remaining olive oil about 4 minutes until softened.
- Add cooked potatoes and saute for 1 minute
- Sprinkle with flour and cook 1 more minute, stirring constantly
- Stir in milk, broth, grilled corn, Whole Nutmeg, Gulf Coast Bay Seasoning, and Crushed Red Pepper Flakes
- Cover, reduce heat and simmer about 20 minutes until potatoes are fork tender
- Stir in seafood and cook an additional 5 minutes
- Ladle into bowls and garnish with Dried Parsley Flakes, crumbled bacon, and Coarse Ground Black Pepper
Serves:
6 servings