CREAMY SCALLOP CHOWDER
A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.
Provided by Shirley
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
- Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 12.8 g, Cholesterol 79.5 mg, Fat 12.2 g, Fiber 2 g, Protein 28.6 g, SaturatedFat 7 g, Sodium 920.8 mg, Sugar 5.1 g
CHEF JOHN'S BAY SCALLOP CHOWDER
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g
INSTANT POT® SEAFOOD CHOWDER
A simple and hearty Instant Pot® seafood chowder full of veggies and flavor.
Provided by Paula Copeland
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and brown, 5 to 7 minutes. Add garlic and cook and stir for 30 seconds. Add onion, followed by celery and carrot. Cook and stir for 1 to 2 minutes. Turn off Saute function.
- Layer potatoes, then corn, on top of vegetable mixture. Pour in vegetable broth. Lay haddock on top, followed by shrimp and scallops.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Turn the Saute feature on and stir to break up the fish. Add thyme, red pepper flakes, and ground pepper. Mix cornstarch and water together in a measuring cup; stir into chowder and cook until thickened. Stir in milk and serve.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 24.7 g, Cholesterol 58.9 mg, Fat 3.6 g, Fiber 2.9 g, Protein 18.5 g, SaturatedFat 1.1 g, Sodium 365 mg, Sugar 3.8 g
IRISH SCALLOP CHOWDER
A hearty chowder, good served with hot soda bread. Be careful not to overcook the scallops, as they can turn rubbery. Sea scallops are large. If all you can find is the smaller bay scallops, do not quarter them, but leave whole. For the mixed seafood, use shrimp, mussels, calamari rings, etc.
Provided by Outta Here
Categories Chowders
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
- Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
- Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
- Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
- Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
- Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
- Check seasonings, and add lemon juice.
- Ladle into warm bowls and sprinkle with remaining parsley.
Nutrition Facts : Calories 279.7, Fat 12.7, SaturatedFat 6.8, Cholesterol 39.9, Sodium 530.4, Carbohydrate 29.2, Fiber 3.6, Sugar 7.5, Protein 12.8
INSTANT POT SCALLOP CHOWDER
Make and share this Instant Pot Scallop Chowder recipe from Food.com.
Provided by Jerri Rosa
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon on saute'.
- Move to plate.
- melt butter in pot.
- Add celery and onion, cook until soft.
- Pour in clam juice, broth, wine.
- deglaze.
- Add potatoes, thyme, bay leaves.
- Secure and lock lid. High pressure for 7 min.
- Hit cancel, quick release.
- Open lid. Stir and turn to sauce' setting.
- Crumble in bacon and add scallops, cream, chives, parsley.
- Cook for 2min while stirring constantly.
- pick out bay leaves and serve.
Nutrition Facts : Calories 688.1, Fat 32.5, SaturatedFat 18.8, Cholesterol 141.8, Sodium 1413.6, Carbohydrate 64.3, Fiber 5.4, Sugar 6.3, Protein 30.3
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- Saute onion in butter until tender. Add flour, Old Bay seasoning and thyme and saute 2-3 minutes.
- Combine all remaining ingredients EXCEPT cream and seafood in the inner pot of the Instant Pot.
- Pressure cook on manual for 5 minutes, natural pressure release about 10 minutes. Then, blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to Instant Pot).
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