Nouranyeh's Recipe

Shrimp & Scallop Chowder

Category: Recipes

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.