SEAFOOD CHOWDER
A few weeks ago I made a seafood manicotti that was fantastic. However, I had way more filling than I needed for the noodles. So I played with the leftovers and made a kind of seafood chowder. So, I kept playing and this is what came of it. My husband hates soup. He loves this. And has requested that I make it more often!
Provided by Karen Turnbough
Categories Chowders
Time 2h45m
Number Of Ingredients 17
Steps:
- 1. Combine ricotta, cream cheese, and drained crabmeat in a mixing bowl. Set aside.
- 2. Thaw shrimp and scallops according to package directions. If using bulk, swirl each type under cold running water until seafood is thawed. Set aside in different bowls.
- 3. In small bowl, pour oyster sauce over scallops and stir to coat evenly.
- 4. In large stockpot, melt butter over medium heat. add flour and stir until a paste forms. Slowly add clam and crab juices and milk little bits at a time until smooth. Once smooth, add in 1 cup of the pasta sauce and stir.
- 5. Add potatoes to soup base and stir to heat through.
- 6. Add ricotta mixture and 1/2 cup mozzarella and stir until heated through and all cheese has melted and is fully incorporated.
- 7. Stir in shrimp and clams.
- 8. In small frying pan, heat a tablespoon or so of olive oil. add about 1/3 of the scallops and saute for 4 minutes. Pour entire contents of skillet into soup base (including oil and oyster sauce) and stir to combine. Repeat with remaining scallops, adding new oil for each batch.
- 9. Add remaining pasta sauce and mozzarella cheese in increments, stirring to incorporate after each addition.
- 10. Add pasta pieces and stir in Parmesan cheese, and let simmer for about 5 minutes. Serve with warmed dipping bread...I recommend French or Vienna Breads.
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