The consistency of this stew is light and delicate, more like a broth than a chowder.
How to Make It
Step 1
Melt butter in a large Dutch oven over medium heat. Add potato, onions, celery, and jalapeño; cover and cook 2 minutes. Increase heat to medium-high; add oysters and scallops, and cook 5 minutes, stirring frequently. Stir in corn, milk, and tomato; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Sprinkle with salt and black pepper.
Step 2
Note: Bay scallops can be substituted for the quartered sea scallops, if desired.
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