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.
- 1 1⁄2 cups onions, chopped
- 1 1⁄2 cups celery, chopped
- 2 garlic cloves, minced (I use 6, actually)
- 1 1⁄2 lbs yukon gold potatoes, diced
- 1 teaspoon salt
- 1 1⁄2 teaspoons pepper
- 1⁄4 cup flour
- 2 cups clam juice
- 2 cups skim milk
- 1 tablespoon anise, finely ground
- 1 1⁄2 teaspoons thyme
- 1 1⁄2 lbs sea scallops, cut in 1-inch pieces
- 8 ounces shrimp, tail off and deveined
- 1 cup half-and-half (fat free works great)
Directions See How It's Made
- Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
- Add minced garlic and saute another minute.
- 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.
- 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.
- With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Puree and add back to soup.
- 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.
- Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
- Add half-and-half and cook a few more minutes, until heated thoroughly.