Chopped Mushroom Stems And Scallop Chowder Recipe

Name: Chopped Mushroom Stems And Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Chopped Mushroom Stems And Scallop Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions