Hearty Scallop Chowder
photo by wicked cook 46
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
6 cups
ingredients
- 473.18 ml water
- 2 chicken bouillon cubes
- 709.77 ml diced potatoes
- 236.59 ml chopped onion
- 118.29 ml diced carrot
- 236.59 ml diced celery
- 1 small bay leaf
- 2.46 ml salt
- 1.23 ml pepper
- 1.23 ml ground thyme
- 19.71 ml butter or 19.71 ml hard margarine
- 226.79 g fresh mushrooms, sliced
- 226.79 g fresh scallops (cut in half or cut smaller) or 226.79 g frozen scallops (cut in half or cut smaller)
- 29.58 ml dry white wine (or apple juice)
- 236.59 ml cream (the heavier the better)
directions
- Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan.
- Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.
- Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.
- Stir in cream. Heat but don’t boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder.
- Company’s Coming for Christmas.
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Reviews
-
Creamy , thick tasty chowder. This is so quick to put together and the pureed vegetable base is lovely and you could easily chnage this up and add different types of seafood/fish. My pureed veggies were very thick so I used a mix of skim milk and light cream instead of a heavy cream but it still was so thick and creamy Made for Belly Warmers January Event
Tweaks
-
Creamy , thick tasty chowder. This is so quick to put together and the pureed vegetable base is lovely and you could easily chnage this up and add different types of seafood/fish. My pureed veggies were very thick so I used a mix of skim milk and light cream instead of a heavy cream but it still was so thick and creamy Made for Belly Warmers January Event
RECIPE SUBMITTED BY
Olha7397
Canada