Best Scallop And Shrimp Chowder Recipes

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SCALLOP AND SHRIMP CHOWDER



Scallop and Shrimp Chowder image

My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.

Provided by Sherrie

Categories     Soups, Stews and Chili Recipes     Chowders

Time 6h50m

Yield 8

Number Of Ingredients 11

4 cups chicken broth
4 potatoes, cut into cubes
1 (14 ounce) can whole kernel corn, drained
1 onion, chopped
¼ cup flour
1 cup heavy whipping cream
½ pound sea scallops
½ pound peeled, deveined, and cooked shrimp
¼ cup dry potato flakes
¼ teaspoon garlic pepper
1 pinch salt, to taste

Steps:

  • Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
  • Cook on Low until potatoes are tender, about 6 hours.
  • Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 37.9 g, Cholesterol 109.6 mg, Fat 14.4 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 7.7 g, Sodium 368.6 mg, Sugar 3.6 g

SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK



Shrimp and Scallop Chowder With Coconut Milk image

A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk, found in Asian sections of the grocery store. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers, and then in eyes or on lips and burn like H***! :)

Provided by Outta Here

Categories     Chowders

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs shrimp
1 lb large scallop (see note)
1/2 scotch bonnet pepper, seeded and minced
4 shallots, peeled and minced
2 garlic cloves, peeled and minced
3 scallions, minced
1 inch fresh ginger, peeled and minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 tablespoons butter
2 -3 teaspoons curry powder
6 cups fish stock or 6 cups bottled clam broth
2 cups coconut milk
salt & freshly ground black pepper
1/2 cup fresh cilantro, chopped (for garnish)

Steps:

  • Peel and devein the shrimp and cut into 1 inch pieces.
  • Cut large scallops in quarters, medium size ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
  • Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.
  • Add the curry powder and cook for 1 minute until fragrant.
  • Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
  • Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.
  • Ladle the chowder into bowls and garnish each with chopped cilantro.

SCALLOP AND SHRIMP CHOWDER



Scallop and Shrimp Chowder image

Make and share this Scallop and Shrimp Chowder recipe from Food.com.

Provided by KLHquilts

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

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)

Steps:

  • 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.

Nutrition Facts : Calories 280.9, Fat 4.8, SaturatedFat 2.5, Cholesterol 68.6, Sodium 1072.9, Carbohydrate 38.8, Fiber 3, Sugar 4.4, Protein 20.5

THAI SHRIMP AND SCALLOP CHOWDER



Thai Shrimp And Scallop Chowder image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer

Time 1h15m

Yield Four to six servings

Number Of Ingredients 16

2 quarts chicken broth, homemade or low-sodium canned
3 cloves garlic, peeled
1/2 teaspoon chili pepper flakes
4 stalks lemon grass, minced, or 1/2-cup dried
3 pieces galanga or 4 thin slices fresh ginger
6 scallions, trimmed and minced
2 tablespoons grated lime rind
1/2 cup minced fresh mint leaves
1/2 cup minced fresh basil leaves
1/2 cup minced coriander leaves
6 red bliss potatoes, peeled and quartered
2 cups unsweetened coconut milk
1/2 pound large shrimp, cleaned, deveined and cut into 1/2-inch chunks
1/2 pound bay scallops, cleaned
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Combine the chicken broth, garlic, pepper flakes, lemon grass and galanga or ginger in a saucepan. Simmer for an hour. Strain into a clean saucepan. Set aside. Combine the scallions, lime rind, mint, basil and coriander. Set aside.
  • Heat the broth over medium heat. Add the potatoes. Simmer gently, about 10 minutes. Lower the heat. Do not allow it to boil after this point. Add the coconut milk, shrimp and scallops. Heat until the fish is cooked through, about 5 minutes. Season with salt and pepper. Ladle into individual bowls. Garnish with herb mixture. Serve immediately.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 16 grams, Sodium 1044 milligrams, Sugar 7 grams, TransFat 0 grams

SHRIMP AND SCALLOP CHOWDER



Shrimp and Scallop Chowder image

Pureed rice gives this delicious chowder a smooth and creamy texture, a great start to any meal!

Provided by Athenesia Faggins

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

4 cups water
2 cups uncooked white rice
3 (10 ounce) cans clam juice, divided
¼ cup butter, divided
1 small sweet onion (such as Vidalia®), diced
1 thick slice honey ham, diced
4 cloves garlic, minced
3 potatoes, peeled and cut into bite-size pieces
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ pound uncooked medium shrimp, peeled and deveined
½ pound small sea scallops
1 (10 ounce) can sweet corn, drained
¼ teaspoon garlic powder, or to taste
¼ teaspoon onion powder, or to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Place rice and 1/2 can clam juice in a blender; puree until smooth.
  • Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion, ham, and garlic; cook and stir until garlic starts to pop, about 10 minutes. Mix in potatoes, salt, and pepper. Add the remaining 2 1/2 cans clam juice. Cover the chowder base and cook until potatoes are fork-tender, about 15 minutes.
  • Dice shrimp into small pieces. Add shrimp and scallops to the chowder base. Cook until shrimp turns pink and scallops are opaque, about 5 minutes. Stir in the rice puree, the remaining 2 tablespoons butter, corn, garlic powder, and onion powder. Reduce heat to low. Simmer, covered, until flavors combine, about 5 minutes.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 77.1 g, Cholesterol 100.2 mg, Fat 9.3 g, Fiber 4.2 g, Protein 22.1 g, SaturatedFat 5.2 g, Sodium 791.3 mg, Sugar 4 g

SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK



Shrimp and Scallop Chowder With Coconut Milk image

A seafood chowder with a tropical accent. Scotch Bonnet chiles are very hot, so use Serrano or jalapeno if you like a milder taste. Also use only UNSWEETENED coconut milk in the can, not the carton stuff in the dairy section. WARNING: Use latex gloves to seed chiles, since seeds contain volatile oils, which can get on fingers,...

Provided by Mikekey *

Categories     Chowders

Time 35m

Number Of Ingredients 15

2 lb uncooked medium shrimp
1 lb large sea scallops
1/2 scotch bonnet pepper, seeded and minced
4 shallots, peeled and minced
2 clove garlic, peeled and minced
3 green onions, minced
1-inch piece fresh gingerroot, peeled and minced
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
3 Tbsp butter
2 tsp curry powder
6 c fish stock (or bottled clam juice)
2 c coconut milk, unsweetened
salt and pepper, to taste
1/2 c cilantro, for garnish

Steps:

  • 1. Peel and devein the shrimp and cut into 1 inch pieces.
  • 2. Cut large scallops in quarters, medium sized ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
  • 3. Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers over medium heat for 3 to 4 minutes, or until soft but not browned.
  • 4. Add the curry powder and cook for 1 minute until fragrant.
  • 5. Add the fish stock ( or clam broth) and coconut milk and gently simmer for 5 minutes.
  • 6. Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Add salt, pepper and more curry powder to taste.
  • 7. Ladle the chowder into bowls and garnish each with chopped cilantro.

SYLVIA'S SHRIMP AND SCALLOP CHOWDER RECIPE - (4.6/5)



Sylvia's Shrimp and Scallop Chowder Recipe - (4.6/5) image

Provided by á-43824

Number Of Ingredients 12

1 pound shrimp (uncooked)
1 pound scallops (uncooked)
1 stick butter (divided)
2 celery stalks (chopped)
2 cloves garlic (minced)
1/2 small onion (chopped)
16 oz. package of frozen mixed vegetables
1 - 2 teaspoons Cajun Powder
1 - 2 tablespoons Old Bay Seasoning
4 tablespoons flour
2 cups chicken broth
2 - 3 cups milk

Steps:

  • Step 1 - Shrimp and Scallops Melt ½ stick of butter Add shrimp and scallops Add 1- 2 teaspoons Cajun Powder Cook until shrimp and scallops are completely cooked Set aside. Step 2 - Chowder Melt ½ stick butter in a large deep pot. Add flour and cook until light brown Add celery, garlic and onion Add Old Bay Seasoning and cook until medium brown Add 2 cups Chicken Broth and stir constantly for a minute Add 2 cups of milk and keep stirring about a minute Add frozen vegetables, continue stirring about a minute Add the shrimp and scallops (including remaining butter) The consistency should be that of a soup so if it is too thick, add more milk as needed.

SHRIMP AND SCALLOP CHOWDER WITH BRIE



Shrimp and Scallop Chowder with Brie image

Serve with a crusty bread. See note at bottom of instructions for how to remove rind from brie. This serves two for a main course or 4 for a soup course.

Provided by Mikekey *

Categories     Chowders

Time 1h20m

Number Of Ingredients 11

1 Tbsp butter, unsalted
1/4 c minced onion
1 clove garlic, minced
2 c water
2 c frozen hashbrowns
1 bay leaf
16 oz brie, rind removed (see note)
8 medium shrimp, peeled and diced
10 medium sea scallops, cut in half (or quarters if using larger scallops-use only 5)
1 c heavy cream
salt and pepper, to taste

Steps:

  • 1. Heat butter in a large saucepan, over medium heat. Add onion and garlic and saute for 10 minutes, until onion is soft but not browned.
  • 2. Add water, hashbrowns and bay leaf. Bring to a simmer and cook until potatoes are done, about 10 minutes. Stir in brie and stir until cheese is melted.
  • 3. Stir in shrimp, scallops and cream. Bring back to simmer and cook until shrimp and scallops are done, about 5 minutes. Do not over cook.
  • 4. Remove bay leaf and season with salt and pepper. Serve.
  • 5. NOTE: To remove rind from brie, place brie in freezer for 30 minutes, then trim rind off with a sharp knife. Cut brie into pieces to help melt faster.

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