Chopped Mushroom Stems and Scallop Chowder

Recipe by Kathy228
READY IN: 25mins
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a deep saucepan, gently sauté the garlic in the butter and olive oil until fragrant.
  • Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Sauté until the onion greens are wilted.
  • Add the mushrooms and fry on medium heat about 8 minutes.
  • Add the tarragon and simmer a minute.
  • Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
  • Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
  • Taste to adjust seasonings.
  • Add the sliced scallops and stir gently.
  • HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
  • Ladle into bowls and serve with a crusty bread and a green salad.
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