Prep Time:  25  minutes   |    Cook Time:  50 minutes       Total Time:  1 hour 15 minutes   |    Servings:  16

Ingredients:

• 1/4 cup  Carlini  Vegetable Oil
• 2 cups chopped onion
• 2 cups chopped  jalapeños
• 4 tablespoons chopped garlic
• 6 32-ounce cartons  Chef's Cupboard  Vegetable Cooking Stock, divided
• 4 bay leaves
• 3 pounds Yukon gold small potatoes, cut in half
• 2 teaspoons  Stonemill  Salt, plus additional to taste
• 2 teaspoons  Stonemill  Ground Black Pepper, plus additional to taste
• 6 cups bias sliced carrots
• 8 ears of corn, husked and cut into 1-inch slices
• 8 cups packed cilantro
• 1 cup lime juice
• 2 12-ounce packages  Specially Selected  Jumbo Scallops, thawed
• 4 12-ounce packages Fremont Fish Market  Jumbo Easy Peel Raw Shrimp, thawed and peeled
• 2 14-ounce packages  Specially  Selected  Mussels in Natural Juice

Directions:

1. In a 12 quart stockpot, heat the oil over medium-high heat. Sauté the onions,  jalapeños and garlic until tender, about 5 minutes.
2. In a blender, puree the cooked onion mixture with 2 cups vegetable stock.
3. Return the pureed onion mixture to the stockpot. Add the remaining vegetable stock, bay leaves, potatoes, 2 teaspoons salt and 2 teaspoons pepper. Cover, bring to a boil, reduce heat and simmer for 20 minutes.
4. Add the carrots and corn, cover and simmer for 10 minutes or until tender.
5. In a blender, puree the cilantro and lime juice. Add it to the pot along with the scallops, shrimp and mussels. Cover, bring to a boil, reduce heat and simmer for 10 minutes or until shellfish is cooked through. Season to taste with salt and pepper.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen