Kathie Oh's Recipe

Curried Scallops and Potato Chowder

Category: entrees

1 pound Potatoes, peeled, cut into 1/2-inch cubes
1 bottle (11 ounces) Clam Juice
1/2 cup Dry White Wine
1/2 teaspoon minced Garlic
1 teaspoon Curry Powder
1 pound Sea Scallops
1/4 cup 1% Low-Fat Milk
1 cup Frozen Peas
Salt and Pepper, to taste


1. In large saucepan over medium heat, bring potatoes, clam juice, wine, garlic, and curry powder to boiling.
2. Reduce heat, cover saucepan, and simmer 10 minutes.

3. Add scallops to chowder; simmer additional 5 –7 minutes, until scallops are cooked through.

4. Remove half potatoes and scallops to a large bowl, with slotted spoon.

5. In blender, process remaining mixture until smooth.

6. Return mixture to saucepan. Add milk, peas, reserved potatoes and scallops.

7. Cook chowder additional 5 minutes. Do not boil.

8. Season with salt and pepper.