Mixed Seafood Corn Chowder

• 3 fresh ears corn on the cob
• 2 tablespoons butter
• 1 small onion, chopped
• 1 large carrot, diced
• 1 tablespoon flour
• 1 cup cooked ham or turkey ham, cubed
• 1/2 teaspoon salt
• 1 teaspoon onion salt (if you don't have this just add additional salt)
• 1 14 ounce can chicken broth
• 3/4 cup half and half
• 1 cup milk
• 1 pound Seafood Medley Frozen Mix (at Trader Joe's), thawed and rinsed

1. Shuck corn. With a knife, carefully remove as much of the corn kernels as you can from the ears of corn, holding them over a bowl as you work. Set aside. In a large dutch oven over medium heat, melt 3 tablespoons butter. Add onion, carrots and diced ham. Cook until onions are translucent and carrot is tender, about 6-8 minutes. Stir in the flour and cook about 2 minutes. Add the salts, chicken broth and 1 cup of corn. Stir, bring to a simmer.
2. Mix the milk and cream together. Using a blender or immersion blender, combine the remaining corn and the milk/cream mixture. It may look frothy, that is ok. Blend for about 30 seconds in a blender, for about 1-2 minutes with the immersion blender. Add to soup. Let simmer for about 5 minutes. Add the seafood mix and cook for 3-5 minutes or until the calamari looks/tastes tender. rnIf desired, the ham can be omitted. Or you can add more. :)

corn, butter, onion, carrot, flour, turkey ham, salt, onion salt, chicken broth, milk

Taken from food52.com/recipes/21044-mixed-seafood-corn-chowder (may not work)