This Seafood Casserole with Corn is another classic from my country: Chile. I lived in the Central Valley where usually is made without corn, but in the South of the country, Patagonia is the usual way of doing it. Now I’m a converted because I loved the way the seafood complement the corn and vice-versa.
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Seafood Casserole with Corn, Chilean Recipe
- 1 onion, peeled, cut into small cubes
- 4 (50 grams) tablespoons butter
- 4 tablespoons vegetable oil
- 1/2 cup all-purpose flour
- 3 cups seafood broth (I used 1 cup of clam juice and 2 of water)
- 1 cup milk, I used skim
- 1/4 cup white wine
- salt and pepper, paprika to season
- 200 grams of crab meat
- 1 can of clams
- 1 can of other seafood you like
- 1 cup shrimp without tails, cooked and cleaned
- 500 grams or a bag of frozen corn
- 1/3 cup bread crumbs, Panko
- 3 slices of cheese
- In a medium saucepan over medium-high heat melt the butter with the oil, add the finely chopped onion and cook until translucent, occasionally stirring about 5-8 minutes. Add the flour and stir over medium heat for 2 minutes, add seafood broth and stir all very well and let it cook over medium heat 5 minutes, stirring, you will notice that it thickens, add milk and wine and frozen corn, continue cooking over medium heat until boils and thickens. Taste and season to taste with salt, pepper, and paprika.
- In oven-dish make a bed with the crab meat, clams, and shrimp. Pour over corn sauce when cooked. I like to do so for the shellfish are well distributed, and everyone gets all kind of seafood everything.
- Sprinkle with half the bread crumbs, place the slices of cheese and sprinkle with remaining breadcrumbs. Broil in oven until golden. Serve hot.