Shrimp And Scallop Chowder - cooking recipe

Ingredients

4 cups water
2 cups uncooked white rice
3 (10 ounce) cans clam juice, divided
1/4 cup butter, divided
1 small sweet onion (such as Vidalia(R)), diced
1 thick slice honey ham, diced
4 cloves garlic, minced
3 potatoes, peeled and cut into bite-size pieces
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound small sea scallops
1 (10 ounce) can sweet corn, drained
1/4 teaspoon garlic powder, or to taste
1/4 teaspoon onion powder, or to taste

Preparation

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Place rice and 1/2 can clam juice in a blender; puree until smooth.
Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion, ham, and garlic; cook and stir until garlic starts to pop, about 10 minutes. Mix in potatoes, salt, and pepper. Add the remaining 2 1/2 cans clam juice. Cover the chowder base and cook until potatoes are fork-tender, about 15 minutes.
Dice shrimp into small pieces. Add shrimp and scallops to the chowder base. Cook until shrimp turns pink and scallops are opaque, about 5 minutes. Stir in the rice puree, the remaining 2 tablespoons butter, corn, garlic powder, and onion powder. Reduce heat to low. Simmer, covered, until flavors combine, about 5 minutes.