Scallop Chowder Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY SCALLOP CHOWDER



Creamy Scallop Chowder image

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

1 pound scallops, rinsed and drained
2 tablespoons butter
1 bunch green onion, minced
4 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup milk
½ cup dry white wine
1 teaspoon salt
1 pinch ground white pepper
½ cup shredded Swiss cheese
2 tablespoons chopped fresh parsley

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



Chef John's Bay Scallop Chowder image

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

2 teaspoons olive oil
2 slices bacon, cut into small pieces
½ yellow onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 (8 ounce) bottle clam juice
1 cup low-sodium chicken broth
1 cup cubed Yukon Gold potatoes
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
½ cup heavy whipping cream
1 red Fresno chile pepper, diced
1 teaspoon lemon zest
salt to taste
1 pound bay scallops
1 tablespoon chopped fresh tarragon

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

BEST SEAFOOD CHOWDER



Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

  • In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

SCALLOP CHOWDER



Scallop Chowder image

This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams. From Linda Larsen,Your Guide to Busy Cooks, on ABOUT.COM/busy cooks

Provided by Nana Lee

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices bacon, chopped
12 ounces bay scallops, thawed if frozen
1 onion, chopped
1 cup diced peeled potato
1/4 cup chopped celery
1 cup fish stock or 1 cup chicken stock
1/4 cup flour
1/8 teaspoon white pepper
1/4 teaspoon dried marjoram
2 1/2 cups milk
12 ounces corn, drained

Steps:

  • In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
  • In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
  • Remove scallops from pot and set aside.
  • In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
  • Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
  • In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
  • Add to pot along with drained corn and bring to a simmer.
  • Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
  • Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.

SCALLOP CHOWDER



Scallop Chowder image

This traditional rich chowder recipe is quick and easy. It includes bacon and potatoes and uses scallops instead of clams.

Provided by Linda Larsen

Categories     Side Dish     Entree     Lunch     Dinner     Appetizer     Soup

Time 50m

Yield 4

Number Of Ingredients 11

2 slices bacon, chopped
12 ounces bay or sea scallops, thawed if frozen
1 onion, chopped
1 cup potatoes, peeled and diced
1/4 cup chopped celery
1 cup fish stock, or chicken stock
1/4 cup all-purpose flour
1/8 teaspoon white pepper
1/4 teaspoon dried marjoram
2 1/2 cups milk
1 (12-ounce) can corn, drained

Steps:

  • Gather the ingredients.
  • In a large stockpot, cook the bacon until crisp; remove from the pan, drain on paper towels, crumble, and set aside.
  • In the drippings, place the scallops and cook for 3 to 4 minutes (8 to 9 minutes for sea scallops) until opaque. Remove the scallops from the pot and set aside.
  • In the drippings in the pot, add the onion, potatoes, and celery and cook for 3 to 4 minutes. Add the fish stock and bring to a boil; reduce the heat, cover, and simmer for 8 to 10 minutes, until the potatoes are tender.
  • In a medium bowl, combine the flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to the pot along with the drained corn and bring to a simmer. Cook over medium heat for 12 minutes, stirring often until the soup has thickened and the vegetables are tender.​
  • Add the cooked scallops and simmer for 3 to 4 minutes until the scallops are thoroughly heated.
  • Ladle into bowls and sprinkle the cooked bacon on top. Serve and enjoy.

Nutrition Facts : Calories 343 kcal, Carbohydrate 42 g, Cholesterol 53 mg, Fiber 3 g, Protein 30 g, SaturatedFat 3 g, Sodium 1014 mg, Sugar 13 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

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

THICK AND CREAMY SEAFOOD CHOWDER



Thick and Creamy Seafood Chowder image

A thick and creamy seafood chowder, with potatoes and seafood of your choice. You will need a total of 1 1/3-1 1/2 lbs. of seafood. Use fish, shrimp, scallops and/or lobster or shellfish, either fresh or frozen.

Provided by Jennifer

Categories     Soup

Time 1h

Number Of Ingredients 15

2 tablespoon butter
1 small onion (diced)
3 ribs celery (diced)
4 cups baking potato (such as Russet, peeled and diced)
Water (to cover)
2/3 lb sole filet (cubed (or fish of your choice))
2/3 lb scallops (whole (or shrimp, lobster etc.))
4 cups water
1 bay leaf
1 /4 medium onion
1/4 cup butter
1/2 cup all-purpose flour
3/4 cup heavy, whipping cream (35% b.f. *see Notes below)
1 pinch nutmeg
Salt and freshly ground pepper (to taste)

Steps:

  • Cook the vegetables: Melt butter in a heavy-bottomed, large pot or Dutch oven over medium heat. Add the onions and cook until softened, about 3 minutes. Add the celery and cook, stirring for 8-10 minutes. Add the potatoes. Add enough water to the pot to just cover the vegetables with water. Bring to a boil, then reduce heat and simmer until potatoes are tender but not too soft, about 10-15 minutes (depending on the size of the dice). Remove from heat.
  • Poaching Liquid: In a second pot, heat the 4 cups of water with a bay leaf and the 1/4 onion until just before boiling. Maintain temperature just below boiling and add the sole and scallops. Cover and cook just until seafood is opaque and tender. Remove fish and and scallops to a bowl with a slotted spoon or strainer, reserving the poaching liquid for your stock. Discard the bay leaf and quartered onion.
  • Soup: Melt the butter in a saucepan over medium heat. Add the flour, stirring to make a smooth paste. Cook for about 1 minute. Gradually whisk in the reserved poaching liquid until you have a smooth mixture. Cook until it begins to thicken. Return the pot with the potatoes to medium heat. Slowly add the the butter/flour/poaching liquid mixture to the pot with the potatoes. Add the fish and scallops. Continue cooking and stirring until chowder thickens. Add the cream and stir until heated through, but do not boil. Season with a pinch of nutmeg and a generous amount of salt and black pepper, to taste.

Nutrition Facts : Calories 301 kcal, Carbohydrate 22 g, Protein 13 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 373 mg, Fiber 3 g, ServingSize 1 serving

SCALLOP AND CORN CHOWDER



Scallop and Corn Chowder image

This scallop and corn chowder marries bright corn kernels with tender potatoes, crisp bacon, and golden brown scallops for a flavor-packed meal.

Provided by Sara Quessenberry

Time 40m

Number Of Ingredients 10

5 slices bacon, cut into small dice
1.5 pounds sea scallops (about 16), patted dry
kosher salt and black pepper
1 small yellow onion, thinly sliced into half-moons
0.5 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
0.5 cup dry white wine
1 cup chicken broth
0.5 cup heavy cream
1 cup corn kernels, fresh (from 2 ears) or frozen
0.25 cup chopped flat-leaf parsley

Steps:

  • In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
  • You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
  • Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
  • Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
  • Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.

Nutrition Facts : Calories 417 kcal, Carbohydrate 26 g, Cholesterol 107 mg, Protein 36 mg, SaturatedFat 8 g, Sodium 821 mg, Fat 17 g, UnsaturatedFat 0 g

CREAMY SEAFOOD CHOWDER



Creamy Seafood Chowder image

This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.

Provided by Holly Nilsson

Categories     Soup

Time 30m

Number Of Ingredients 17

¼ cup butter
1 medium onion (diced)
1 teaspoon old bay seasoning
¼ teaspoon thyme
¼ cup flour
1 stalk celery (sliced)
1 carrot (sliced)
1 pound potatoes (peeled and cubed)
½ cup corn
5 cups broth (seafood or chicken)
½ cup white wine
8 ounces white fish (cut into chunks (cod/salmon/tilapia/haddock))
8 ounces scallops
12 ounces shrimp (peeled and deveined)
6 ½ ounce chopped clams (canned, drained)
2 cups heavy cream
1 tablespoon parsley

Steps:

  • Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.
  • Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.
  • Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
  • Stir in parsley and season with salt and pepper to taste.

Nutrition Facts : Calories 577 kcal, Carbohydrate 25 g, Protein 29 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 301 mg, Sodium 1541 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SCALLOP CHOWDER



Scallop Chowder image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

1/2 pound butter
2 cups diced onions
1/2 pound all-purpose flour
3/4 gallon water
2 cups white wine
1/4 pound clam base
1/2 cup chopped fresh parsley leaves
1/4 cup chopped fresh dill
4 bay leaves
1/3 cup half-and-half, to taste
60 bay scallops

Steps:

  • In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
  • Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
  • Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.

SCALLOP CHOWDER



Scallop Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup chopped bacon
1/4 cup olive oil
1/4 cup flour
1/2 cup chopped onions
1 tablespoon minced garlic
1 1/2 cups diced potato
3 cups fish stock
1 cup cream
2 cups chopped scallops
2 tablespoons chopped cilantro
Salt and pepper, to taste

Steps:

  • In a small pot, brown bacon in olive oil. Stir in flour. Add onions, garlic and potatoes and cook 2-5 minutes. Add stock and cook for 15-20 minutes. Add cream and cook for a few minutes. Add scallops, heat thoroughly and finish with cilantro, salt and pepper.;

SCALLOP CHOWDER



Scallop Chowder image

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Shellfish     Low Fat     Lunch     Bacon     Scallop     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 14

2 large leeks (white and pale green parts only), finely chopped (1 1/2 cups)
1 tablespoon unsalted butter
1 large russet (baking) potato (3/4 pound)
2 tablespoons dry white wine
1 (6-inch) fresh thyme sprig
1/4 teaspoon white pepper
3/4 pound sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice
3 1/2 cups bottled clam juice (28 ounces)
1 medium carrot, cut into 1/3-inch dice (1/2 cup)
1 large celery rib, cut into 1/3-inch dice (1/2 cup)
1 ounce sliced bacon (about 2 slices), chopped
1/2 cup whole milk
1/4 teaspoon salt, or to taste
Accompaniment: herbed oyster crackers

Steps:

  • Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes.
  • While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes.
  • Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of until just tender, about 5 minutes, then drain.
  • Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain.
  • Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth (use caution when blending hot liquids), then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.

NANTUCKET SCALLOP CHOWDER



Nantucket Scallop Chowder image

Categories     Soup/Stew     Milk/Cream     Pork     Potato     Lunch     Bacon     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

8 slices thick-cut bacon, chopped
2 onions, chopped
1 3/4 teaspoons dried thyme
4 cups bottled clam juice
1/2 cup dry white wine
2 white-skinned potatoes, peeled, cut into 1/2-inch pieces
1/2 cup whipping cream
2 tablespoons (1/4 stick) butter
1 pound bay scallops
Paprika

Steps:

  • Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
  • Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
  • Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.

More about "scallop chowder food"

SEAFOOD CHOWDER RECIPE - BON APPéTIT
seafood-chowder-recipe-bon-apptit image
Melt 1 Tbsp. butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes. Mix in Old …
From bonappetit.com
4.9/5 (41)
Estimated Reading Time 6 mins
Servings 8
  • Melt 1 Tbsp. butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes. Mix in Old Bay and 1 tsp. pepper; cook, stirring, 30 seconds. Add sherry; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes. Add stock and remaining 2 cups clam juice and bring to a boil. Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in lobster meat if using.
  • While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.
  • Stir half-and-half mixture into chowder ; return to medium heat. Bring to a simmer, stirring gently. Remove from heat; season with salt and more pepper. Ladle into bowls and serve with oyster crackers.


SCALLOP CHOWDER | CANADIAN GOODNESS
scallop-chowder-canadian-goodness image
Our Recipes. Scallop Chowder. Dinner; Lunch; Soups & Creams; This take on the traditional New England soup uses scallops instead of clams …
From dairyfarmersofcanada.ca
Servings 4-6
Energy 216 Calories
Carbohydrate 21 g
Fat 8 g


SEAFOOD CHOWDER RECIPE - GREAT BRITISH CHEFS
seafood-chowder-recipe-great-british-chefs image
This stunning seafood chowder recipe is the perfect comfort food dish for a chilly night, a seafood soup packed to the brim with a medley of …
From greatbritishchefs.com
Servings 4
Category Main


CROCK POT SEA SCALLOP CHOWDER RECIPE | CDKITCHEN.COM
crock-pot-sea-scallop-chowder-recipe-cdkitchencom image
more recipes like sea scallop chowder. LOW COUNTRY OYSTER STEW WITH WILD MUSHROOM GRITS. SEAFOOD CHOWDER. O'LEARY'S SEAFOOD …
From cdkitchen.com
5/5 (2)
Total Time 5 hrs
Servings 4


NOVA SCOTIA SEAFOOD CHOWDER - KELLY NEIL
A Note On Scallops – Some seafood chowder recipes instruct to add scallops to the pot and cook them directly in the liquid. I prefer the look and taste of golden, pan-seared …
From kellyneil.com
Ratings 87
Calories 350 per serving
Category Soups & Stews
  • If using frozen scallops, thaw before cooking. Sandwich fresh or thawed scallops gently between sheets of paper towel to dry the tops and bottoms. The more dry the scallops are the better they will sear!
  • Cook the bacon strips in a frying pan until crisp. Place on sheets of paper towel to blot any grease and set aside.
  • Keep the pan of bacon grease hot over medium-high heat. Place the thawed and dried scallops in the pan, and cook until golden, about 2 to 3 minutes per side (cooking time depends on the size of your scallops). Set scallops aside.
  • Combine water, 1/2 teaspoon of salt, potatoes, and carrots in a large pot. Bring to a boil, reduce heat, and simmer until the vegetables are tender, about 12-15 minutes.


HEALTHY SCALLOP CHOWDER (5 EASY STEPS) - LITTLE BROKEN
How To Make Chowder Recipe with Scallops. In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of …
From littlebroken.com
4.9/5 (8)
Total Time 55 mins
Category Soup
Calories 354 per serving
  • In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat.
  • Add onions, celery, carrots, garlic, thyme, and few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.
  • Stir in flour and cook for about 1 minute, stirring frequently. Add stock and bring to a quick simmer. The mixture will also slightly thicken.
  • Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Bring the mixture to a simmer, reduce heat to medium-low, and cook, partially covered, for 15-20 minutes, or until the potatoes are tender.


NEW ENGLAND SCALLOP CHOWDER RECIPE - LOS ANGELES TIMES
1. Cook the bacon in a 4-quart pot over medium-high heat, stirring often, until the fat is rendered and the bacon is crisp, about 3 minutes. Discard all but 1 tablespoon of the fat. 2. …
From latimes.com
Servings 4
Estimated Reading Time 1 min
Category SOUPS
Total Time 1 hr
  • Cook the bacon in a 4-quart pot over medium-high heat, stirring often, until the fat is rendered and the bacon is crisp, about 3 minutes. Discard all but 1 tablespoon of the fat.
  • Add the onion, celery, thyme, salt and pepper to taste. Cook until the onion is softened but not browned, stirring often, about 4 minutes. Stir in the flour. Cook 1 minute.
  • Slowly stir in the clam juice. Cook, stirring, until warm, about 2 minutes. Add the potatoes. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, about 20 minutes.
  • Stir in the milk and cook until hot but not boiling. (This can be made a day ahead to this point and refrigerated. To serve, gently reheat the soup until hot. Add more milk if the soup is too thick.) Stir in the corn. Cook 1 minute. Stir in the scallops. Cook, stirring often, until the scallops are just opaque, about 2 minutes. Taste; adjust the seasoning. Serve hot, garnished with parsley or chives, if using.


FISH & SCALLOP CHOWDER - ZAGLEFT - SHARING GREAT FOOD AND ...
Heat oil and butter in the bottom of a large pot on medium heat. Add the onions, celery and garlic and cook until softened, about 5 minutes.
From zagleft.com
Servings 6
Estimated Reading Time 2 mins
Category Main Dish-Soup
Total Time 45 mins
  • Heat oil and butter in the bottom of a large pot on medium heat. Add the onions, celery and garlic and cook until softened, about 5 minutes.
  • Add the wine and raise the heat to medium-high. Cook, uncovered until the wine reduces by half.
  • Add the potatoes, clam juice or stock, bay leaves, thyme, salt, pepper and red pepper flakes. (The potatoes should barely be covered by the liquid. If not, add a little water.)
  • Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10 minutes.


SCALLOP CHOWDER RECIPE | HEALTH.COM
Recipes; Scallop Chowder; Scallop Chowder. Rating: Unrated. Be the first to rate & review! We liked the flavor of the clam juice in this soup, but you could substitute fat-free, …
From health.com
Servings 8
Calories 349 per serving
  • Melt 2 teaspoons butter in a Dutch oven coated with cooking spray over medium-high heat. Add chopped onion and celery; sauté for 5 minutes or until tender. Add 1 teaspoon garlic, and sauté for 1 minute. Add potato, 1 teaspoon salt, and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently. Add clam juice and milk; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Partially mash potato using a potato masher. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, Pernod, and thyme; simmer 10 minutes. Add scallops and half-and-half; cook 5 minutes or until scallops are done. Sprinkle with chives.
  • Wine note: With its splash of licorice-laced Pernod, this chowder is reminiscent of bouillabaisse. And that makes the classic Provençal pairing, rosé wine, ideal; the 2006 vintage is arriving now. These fruity, affordable pink wines boast bright acidity and little tannin, which allows the subtle, sweet scallops to shine. Domaine de Fonsainte Gris de Gris ($13) from Corbières is vibrant, fresh, floral, and bone dry. --Jeffery Lindenmuth


CREAMY CLAM-SCALLOP CHOWDER - BETTER HOMES & GARDENS
Combine milk, half-and-half or light cream, and flour until smooth. Add to potato mixture along with shredded carrot. Cook and stir until slightly thickened and bubbly. Stir in …
From bhg.com
3/5 (5)
Calories 420 per serving
Total Time 38 mins
  • Thaw scallops, if frozen. Chop shucked clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to clam juice to equal 1 cup. Set clam juice mixture aside.
  • In a large saucepan or Dutch oven cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings, if desired. Drain bacon on paper towels; crumble. Set bacon aside.
  • In the same saucepan combine reserved bacon drippings (if desired), reserved clam juice mixture, potatoes, shallots or onion, dill, bouillon granules, and pepper. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
  • Combine milk, half-and-half or light cream, and flour until smooth. Add to potato mixture along with shredded carrot. Cook and stir until slightly thickened and bubbly. Stir in clams and scallops. Return to boiling. Reduce heat; cook, uncovered, for 1 to 2 minutes more or until clams curl around the edges and scallops are opaque. Stir in sherry.


SCALLOP CHOWDER RECIPE | MYRECIPES
Recipes; Scallop Chowder; Scallop Chowder. Rating: 4 stars. 1 Ratings. 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add …
From myrecipes.com
4/5 (1)
Calories 349 per serving
Servings 8
  • Melt 2 teaspoons butter in a Dutch oven coated with cooking spray over medium-high heat. Add chopped onion and celery; sauté for 5 minutes or until tender. Add 1 teaspoon garlic, and sauté for 1 minute. Add potato, 1 teaspoon salt, and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently. Add clam juice and milk; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Partially mash potato using a potato masher. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, Pernod, and thyme; simmer 10 minutes. Add scallops and half-and-half; cook 5 minutes or until scallops are done. Sprinkle with chives.
  • Wine note: With its splash of licorice-laced Pernod, this chowder is reminiscent of bouillabaisse. And that makes the classic Provençal pairing, rosé wine, ideal; the 2006 vintage is arriving now. These fruity, affordable pink wines boast bright acidity and little tannin, which allows the subtle, sweet scallops to shine. Domaine de Fonsainte Gris de Gris ($13) from Corbières is vibrant, fresh, floral, and bone dry. --Jeffery Lindenmuth


CORN CHOWDER WITH BACON AND SEA SCALLOPS - FOOD & WINE
Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm. Step 3. In a large skillet, heat the reserved 2 tablespoons of bacon …
From foodandwine.com
5/5
Category Corn Chowder
Servings 4
Total Time 1 hr
  • In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
  • Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
  • In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.


SCALLOP CORN CHOWDER - A FAMILY FEAST®
Like most other chowder recipes, this Scallop Corn Chowder is fairly quick and quite easy to make. Most of your prep time will be spent chopping vegetables including yellow …
From afamilyfeast.com
Cuisine New England
Total Time 1 hr
Category Soup
Calories 699 per serving
  • Peel and cut potatoes to bite sized pieces and keep in a bowl of cold water for now to stop from oxidizing.
  • Place a 6-quart Dutch oven over medium high heat and add the bacon and cook until crisp. Remove to paper towels and when cool, crumble for serving later in this recipe. Pour off and save bacon fat, leaving a little in the pan bottom.


SCALLOP CHOWDER RECIPES ALL YOU NEED IS FOOD
Scallop and bacon chowder Recipe - Food.com new www.food.com. in a heavy pot cook bacon until crisp, remove to paper towels. add leeks, garlic and thyme to pot, saute. add corn, add potatoes, clam juice, and cream, bring to a boil, lower to simmer for 10-15 minutes until potatoes are tender add scallops and bacon, simmer 5 minutes. season with ...
From stevehacks.com
5/5
Total Time 50 mins
Servings 4
Calories 397 per serving


SEARED SCALLOP CHOWDER - 2 QUARTS BY PIKE PLACE CHOWDER ...
Seared Scallop Chowder - 2 Quarts. This chowder starts with sea scallops that are seared in the kettle and mixed with a stock of potato, onion, and half-and-half. It’s garnished with tomato, dill and a hint of lime juice. Pike Place Chowder is THE place for chowder in Seattle, and they’ve served up more than three million bowls of the stuff ...
From goldbelly.com
Brand Pike Place Chowder
Category Seafood Chowders
Price $79


SCALLOP CHOWDER | WEGMANS
Best Soup & Salad Recipes for Spring; Scallop Chowder; Scallop Chowder. Rating 4.83 out of 5. 18 reviews 4.83 (18) Ingredients (13) Wegmans Organic Thyme. $1.29 / ea ($5.16/oz) 0 . Wegmans Potatoes, White. $2.99 / ea ($0.60/lb) 0 . Organic Italian Parsley. $1.29 / ea ($5.16/oz) 0 . Wegmans Frozen Patagonian Scallops, FAMILY PACK. $21.98 / ea ($0.69/oz) 0 . Frank's …
From shop.wegmans.com
4.8/5 (18)
Category Best Soup & Salad Recipes For Spring
Servings 14.5
Total Time 55 mins


SCALLOP CHOWDER - NEW ENGLAND TODAY
Scallop Chowder. Use whole bay scallops, or quartered sea scallops. Yield: Serves 4-6. Ingredients. 2 potatoes, peeled and chopped 4 tablespoons butter 2 onions, peeled and chopped 2 cups milk 1-1/2 cups cream 1 pound scallops, fresh, or frozen and thawed Salt and pepper to taste Chives Bacon; Instructions Steam or boil potatoes until tender. As …
From newengland.com
Servings 4-6
Estimated Reading Time 2 mins


SEARED SCALLOP CHOWDER - RECIPE - FINECOOKING
Season the scallops very lightly with salt, and cook, undisturbed, until well browned on one side, 2 to 3 minutes. Flip and cook until just barely cooked through, 2 to 4 minutes more, depending on size. Transfer to a plate. Remove the bay leaf from the chowder. Divide the chowder among four shallow bowls and garnish each with a seared scallop.
From finecooking.com
4.8/5 (2)
Category First Course
Cuisine American
Calories 390 per serving


SCALLOP CHOWDER - TASTE OF NOVA SCOTIA
Scallop Chowder In Chowder Appetizer Soups On January 19th 2018 By Taste of Nova Scotia Tweet; Share; Pin; This chowder recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes. “The old recipe has a base, and you know from experience it works. Salt pork was readily available and …
From tasteofnovascotia.com
Estimated Reading Time 1 min


CLAM AND SCALLOP CHOWDER | CANADIAN GOODNESS
Our Recipes. Clam and Scallop Chowder. Dinner; Lunch; Soups & Creams; This is the Clam and Scallop Chowder recipe. Prep: 15 min; Cooking: 23 min; Yields 4 - 6 servings. Ingredients; Preparation; Ingredients. 4 tbsp (60 mL) trimmed and chopped lard; 1 cup (250 mL) drained canned clams; 1/2 onion chopped ; 4 green onions chopped; 1 large potato peeled …
From dairyfarmersofcanada.ca
Servings 4-6


CREAMY SHRIMP AND SCALLOP SEAFOOD CHOWDER RECIPE
Remove about 2 cups of the potato mixture with a slotted spoon. Puree in a blender or in a bowl with an immersion blender. The Spruce Eats / Diana Mocanu. Return the mixture to the soup and add the scallops and shrimp to the pan and cook for about 5 to 10 minutes longer, or just until the seafood is cooked.
From thespruceeats.com
4.3/5 (80)
Calories 457 per serving


FOOD WISHES VIDEO RECIPES: BAY SCALLOP CHOWDER – LOOKS GOOD?
Ingredients for 4 portions of Bay Scallop Chowder: 2 tsp olive oil. 2 slices bacon. 1/2 yellow onion, diced. 1 rib celery, diced. 2 cloves garlic, minced. 1 (8-oz) bottle clam juice. 1 cup low sodium chicken broth. 1 red Frenso chili, fine dice.
From foodwishes.blogspot.com


SCALLOP CHOWDER – NEWPORT CHOWDER COMPANY
You can get the best scallop chowder at the Newport Chowder Company. To contact them visit their contact page or you can order their secret spice packets today. They have a 5-star marked recipe rating comment name, 4-star values, Few 3-star values, and customers sing the praises of this award-winning recipe. They are a great scallop chowder ...
From newportchowdercompany.com


BEST CLAM CHOWDER IN WARRENTON RESTAURANTS, AUTUMN 2021 ...
Explore best places to eat clam chowder in Warrenton and nearby. Check prices of light chowder and rich vegetable chowder. Compare reviews …
From restaurantguru.com


THE 10 BEST SEAFOOD RESTAURANTS IN WARRENTON - TRIPADVISOR
Specialty Food Market, Seafood $$ - $$$ “Can you say "Fresh Crab Leg Meat"” “Great Place for Local Seafood” 2. Bowpicker Fish & Chips. 1,055 reviews Closed Now. Quick Bites, Seafood $ 5.1 mi. Astoria “BEST Fish & Chips in the UNIVERSE!!!” “Tuna Boat” 3. Silver Salmon Grille. 833 reviews Closed Now. American, Seafood $$ - $$$ 4.8 mi. Astoria “Amazing food, not rushed …
From tripadvisor.com


SEA SCALLOP CHOWDER – WILD SIDE SEAFOOD
Sea Scallop Chowder. Chowder. Sea Scallop. Chowder. Sea Scallop. With Bacon, Corn & Whipped Potatoes. Our Peruvian Sea scallops are wild caught off the coast of Peru, hand-shucked and frozen on board to lock in freshness. The sweet, rich flavor, and melt-in-your-mouth scallops are then blended with chef-crafted ingredients to bring you an exceptional eating …
From wildsideseafood.com


SHRIMP AND SCALLOP CHOWDER RECIPES
Make and share this Scallop and Shrimp Chowder recipe from Food.com. Recipe From food.com. Provided by KLHquilts. Categories Chowders. Time 45m. Yield 8 serving(s) Number Of Ingredients 14. Ingredients; Nutrition; 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 …
From tfrecipes.com


SCALLOP CHOWDER RECIPE | FISHEX SEAFOODS
Cut scallops into bite-size pieces and place them in a deep pan and cover with 1 1/2 cups of cold water. Bring to a simmer over medium heat for 5 to 10 minutes, or until scallops turn opaque and can be flaked with a fork. Save scallop stock for use later. In a large deep pan, on medium heat, add butter and saute the chopped onion until golden ...
From fishex.com


NEW ENGLAND SCALLOP CHOWDER - EMERILS.COM
Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil.
From emerils.com


SCALLOP AND SHRIMP CHOWDER RECIPE - FOOD NEWS
A Note On Scallops - Some seafood chowder recipes instruct to add scallops to the pot and cook them directly in the liquid. I prefer the look and taste of golden, pan-seared scallops. Add milk, shrimp, 1/2 teaspoon sea salt and stir-fried flour into the saucepan. Stir. Watch it closely because it takes a short amount of time for milk to boil. When it does, sprinkle some ground …
From foodnewsnews.com


SCALLOP AND SHRIMP CHOWDER RECIPE
Crecipe.com deliver fine selection of quality Scallop and shrimp chowder recipes equipped with ratings, reviews and mixing tips. Get one of our Scallop and shrimp chowder recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 95% Scallop and Shrimp Chowder Allrecipes.com Get a warm crock full of creamy seafood chowder with scallops, …
From crecipe.com


CARIBBEAN SCALLOP CHOWDER RECIPE - FOOD NEWS
Enjoy discovering of new meals and food from the best Potato scallop chowder recipes selected by food lovers. Enjoy your meal! Step 1. Melt butter with olive oil in a large pot over medium-low heat; stir in onion and sauté until translucent, about 5 minutes. Whisk flour into butter mixture; whisk in half-and-half and juice from drained clams. Advertisement. ----- Recipe via …
From foodnewsnews.com


Related Search