SCALLOP CHOWDER
Steps:
- Gather the ingredients.
- In a large stockpot, cook the bacon until crisp; remove from the pan, drain on paper towels, crumble, and set aside.
- In the drippings, place the scallops and cook for 3 to 4 minutes (8 to 9 minutes for sea scallops) until opaque. Remove the scallops from the pot and set aside.
- In the drippings in the pot, add the onion, potatoes, and celery and cook for 3 to 4 minutes. Add the fish stock and bring to a boil; reduce the heat, cover, and simmer for 8 to 10 minutes, until the potatoes are tender.
- In a medium bowl, combine the flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to the pot along with the drained corn and bring to a simmer. Cook over medium heat for 12 minutes, stirring often until the soup has thickened and the vegetables are tender.
- Add the cooked scallops and simmer for 3 to 4 minutes until the scallops are thoroughly heated.
- Ladle into bowls and sprinkle the cooked bacon on top. Serve and enjoy.
Nutrition Facts : Calories 343 kcal, Carbohydrate 42 g, Cholesterol 53 mg, Fiber 3 g, Protein 30 g, SaturatedFat 3 g, Sodium 1014 mg, Sugar 13 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
RICH SEAFOOD CHOWDER
This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.
Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
CREAMY SCALLOP CHOWDER
A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.
Provided by Shirley
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
- Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 12.8 g, Cholesterol 79.5 mg, Fat 12.2 g, Fiber 2 g, Protein 28.6 g, SaturatedFat 7 g, Sodium 920.8 mg, Sugar 5.1 g
TRADITIONAL NEW ENGLAND CLAM CHOWDER
Steps:
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
SCALLOP CHOWDER
Steps:
- In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
- Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
- Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.
HEARTY SCALLOP CHOWDER
Make and share this Hearty Scallop Chowder recipe from Food.com.
Provided by Olha7397
Categories Chowders
Time 45m
Yield 6 cups
Number Of Ingredients 15
Steps:
- 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.
SIMPLE SEAFOOD CHOWDER
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
- Add the mace, cayenne pepper and some seasoning, then stir in the milk.
- Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium
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