Best Potato Chowder With Pan Fried Scallops And Crispy Leeks Recipes

CHEF JOHN'S BAY SCALLOP CHOWDER

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
• Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
• Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

SCALLOP, CORN AND BACON CHOWDER

Steps:

• Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
• Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
• Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
• Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
• Ladle chowder into bowls.
• Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.

CLAM AND POTATO CHOWDER

Steps:

• Combine 3 tablespoons of butter and the flour in a saucepan over medium-high heat. Cook, stirring constantly, for 5 minutes, until the butter begins to froth and brown lightly. Slowly add the water or stock, stirring constantly to ensure smooth blending, for about 10 to 15 minutes, until the sauce is thick enough to coat the back of a spoon.
• Place a large sauté pan over medium-high heat and add the remaining tablespoon of butter. Add the onion, leek, and celery and sauté for about 5 minutes, until just translucent.
• Transfer the contents of the pan to the slow cooker and add the potatoes and thyme. Pour in the sauce. Cover and cook on low for about 6 hours, until the potatoes are tender.
• Place a sauté pan over medium-high heat. Add the bacon and cook, turning, until crispy. Transfer to paper towels to drain, and then dice.
• Stir the half-and-half, bacon, and clams into the chowder and continue to cook for 30 minutes, until heated through.
• Ladle into bowls and serve garnished with the parsley.
• VARIATIONS
• To make a good vegetarian chowder, omit the clams and bacon and add 3 cups of fresh or frozen corn or mixed vegetables.

BACON SEAFOOD CHOWDER

Steps:

• In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
• Next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
• Add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
• Add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
• Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
• Lastly, add the scallops, shrimps, cream, parsley.
• Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
• Season to taste with salt and pepper, and serve garnished with dill.