Chopped Mushroom Stems And Scallop Chowder Recipe

Name: Chopped Mushroom Stems And Scallop Chowder
Yield: 4 servings
Cuisine: American
Ingredients: 3 garlic cloves, finely chopped; 1 tablespoon butter; 1 tablespoon olive oil; 3 green onions, plus four-inches of their green tops; 1 1/2 cups chopped mushroom stems; 1/2 teaspoon dried tarragon; 2 cups water; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 tablespoons chicken soup, granules; 1 1/2 cups milk; 2 cups O'Brien potatoes (frozen foods section); 1 cup half-and-half; 6 -7 large scallops, quartered

Servings: persons

3 garlic cloves, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 green onions, plus four-inches of their green tops
1 1/2 cups chopped mushroom stems
1/2 teaspoon dried tarragon
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons chicken soup, granules
1 1/2 cups milk
2 cups O'Brien potatoes (frozen foods section)
1 cup half-and-half
6 -7 large scallops, quartered

1
In a deep saucepan, gently saute the garlic in the butter and olive oil until fragrant.
2
Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Saute until the onion greens are wilted.
3
Add the mushrooms and fry on medium heat about 8 minutes.
4
Add the tarragon and simmer a minute.
5
Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
6
Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
7
Taste to adjust seasonings.
8
Add the sliced scallops and stir gently.
9
HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
10
Ladle into bowls and serve with a crusty bread and a green salad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 garlic cloves, finely chopped, 1 tablespoon butter, 1 tablespoon olive oil, 3 green onions, plus four-inches of their green tops, and more.

Yes, Chopped Mushroom Stems And Scallop Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chopped Mushroom Stems And Scallop Chowder

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