Scallop and Shrimp Chowder

READY IN: 45mins
Recipe by KLHquilts

I adapted this from a Cooking Light recipe.

Top Review by habaceeba

Excellent recipe. I substituted 1 cup of homemade chicken broth for 1 cup of clam juice. I love anise, but recommend using less than 1Tbsp. Fresh ground fennel seed is strong. I used 1 tsp. Simple, highly customizable seafood chowder recipe. I will definitely keep using this recipe. Thank you KLHquilts for posting this.

Ingredients Nutrition

Directions

  1. Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
  2. Add minced garlic and saute another minute.
  3. Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes. Sprinkle flour over potato mixture and cook another minute or two.
  4. Add clam juice and skim milk; bring just to a boil, stirring constantly, and then reduce heat immediately. Simmer for about 20 minutes, or until potatoes are tender.
  5. With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Puree and add back to soup.
  6. Stir in remaining salt and pepper, as well as aniseseed and thyme. (Note re: anise -- it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. If not, just use bottled ground anise.) Simmer 10 minutes.
  7. Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
  8. Add half-and-half and cook a few more minutes, until heated thoroughly.

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