Curried Scallop and Vegetable Chowder Recipe

Name: Curried Scallop and Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 1/2 cups chopped onion; 2 tablespoons chopped peeled fresh ginger; 2 1/2 cups 1/2-inch cubes peeled butternut squash (from 1 1/2- to 1 3/4-pound squash); 2 medium-size white potatoes (about 11 ounces), peeled, cubed; 2 1/2 cups bottled clam juice; 2 teaspoons curry powder; 1 cup 1/2-inch cubes zucchini; 1/4 cup unsweetened coconut milk or whipping cream; 1 pound bay scallops; Chopped fresh cilantro

Servings: persons

2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onion
2 tablespoons chopped peeled fresh ginger
2 1/2 cups 1/2-inch cubes peeled butternut squash (from 1 1/2- to 1 3/4-pound squash)
2 medium-size white potatoes (about 11 ounces), peeled, cubed
2 1/2 cups bottled clam juice
2 teaspoons curry powder
1 cup 1/2-inch cubes zucchini
1/4 cup unsweetened coconut milk or whipping cream
1 pound bay scallops
Chopped fresh cilantro

1
Melt butter in heavy large saucepan over medium-high heat.
2
Add onion and ginger and saute 2 minutes.
3
Add squash, potatoes, clam juice and curry powder.
4
Bring to boil.
5
Reduce heat to medium-low, cover and simmer until potatoes are tender, about 15 minutes.
6
Puree 2 cups of soup in blender.
7
Return to pot.
8
(Can be made 1 day ahead.
9
Refrigerate uncovered until cold, then cover and keep refrigerated.)
10
Add zucchini and coconut milk to pot.
11
Simmer soup uncovered until zucchini is just tender, about 5 minutes.
12
Add scallops and simmer until just opaque in center, about 5 minutes.
13
Season with salt and pepper.
14
Ladle chowder into bowls; sprinkle with cilantro.

1209

kcal

Calories

126

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) butter, 1 1/2 cups chopped onion, 2 tablespoons chopped peeled fresh ginger, 2 1/2 cups 1/2-inch cubes peeled butternut squash (from 1 1/2- to 1 3/4-pound squash), and more.

Yes, Curried Scallop and Vegetable 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!

Curried Scallop and Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions