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Category: Recipes
Yield/Servings:7
Prep Time: 20 Cook Time: 30 Total Time: 50
Original recipe yields 7 servings
Ingredient Checklist
1 cup finely chopped onion
4 teaspoons olive oil (or render 3 slices of bacon, cut into small pieces at the bottom of the pan, instead of the olive oil)
1 ½ cups sherry
1 cup minced carrot
1 cup minced celery
2 cups peeled, diced potatoes
4 tablespoons tomato paste
1 pinch ground cayenne pepper
3 cups 1% milk
2 cups half-and-half
1 pound cooked shrimp
½ pound scallops
2 cups clam juice
Salt & Pepper to taste
Directions
Instructions Checklist
Step 1
In a large stockpot over medium heat, saute onion in oil. Add carrots, celery, and potato and saute 2 minutes. Add sherry & clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
Step 2
Puree half of the mixture in a blender until smooth, then return to stock pot. (You can skip this step and you will have a delicious soup, instead of a thick chowder.)
Step 3
Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.
Recipe Source: https://www.allrecipes.com/recipe/13065/richards-seafood-chowder/#reviewSection
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Shrimp & Scallop Chowder
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Wanted to make a Seafood Chowder in a New England Clam Chowder base. I used heavy cream instead of half and half. After sauteing my onion, I added celery, carrots, potatoes, and green onions. I also added 1 cup seafood/fish stock and 1 tsp of Old Bay Seasoning to the clam juice to cover all the ingredients and soften them up during the 15 minute simmer. I omitted the tomato paste. Of course, I added some frozen cooked corn as nothing goes better with potato soup than corn. I also included cod fish, salmon, mussels with shells and clams with shells, (essentially any seafood on hand). My dish was scrumptious.
Category: Recipes
Yield/Servings:
Prep Time: 20 Cook Time: 30 Total Time: 50
Original recipe yields 7 servings
Ingredient Checklist
1 cup finely chopped onion
4 teaspoons olive oil (or render 3 slices of bacon, cut into small pieces at the bottom of the pan, instead of the olive oil)
1 ½ cups sherry
1 cup minced carrot
1 cup minced celery
2 cups peeled, diced potatoes
4 tablespoons tomato paste
1 pinch ground cayenne pepper
3 cups 1% milk
2 cups half-and-half
1 pound cooked shrimp
½ pound scallops
2 cups clam juice
Salt & Pepper to taste
Directions
Instructions Checklist
Step 1
In a large stockpot over medium heat, saute onion in oil. Add carrots, celery, and potato and saute 2 minutes. Add sherry & clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
Step 2
Puree half of the mixture in a blender until smooth, then return to stock pot. (You can skip this step and you will have a delicious soup, instead of a thick chowder.)
Step 3
Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.
Recipe Source: https://www.allrecipes.com/recipe/13065/richards-seafood-chowder/#reviewSection
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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