Scallop And Mussel Chowder Recipe

Name: Scallop And Mussel Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 1 1/4 cups frozen corn or 1 1/4 cups canned corn; 2 1/2 cups milk; 1 leek, chopped; 4 slices bacon, diced; 1/4 teaspoon minced garlic; 1 small green bell pepper, diced; 1 medium potato, diced; 1 tablespoon flour; 1 1/2 cups vegetable stock; 4 sea scallops, sliced 1/4 inch thick; 4 ounces cooked fresh mussels; 1/8 teaspoon sweet paprika; 2/3 cup light cream; salt and pepper

Servings: persons

1 tablespoon butter
2 1 1/4 cups frozen corn or 1 1/4 cups canned corn
2 1/2 cups milk
1 leek, chopped
4 slices bacon, diced
1/4 teaspoon minced garlic
1 small green bell pepper, diced
1 medium potato, diced
1 tablespoon flour
1 1/2 cups vegetable stock
4 sea scallops, sliced 1/4 inch thick
4 ounces cooked fresh mussels
1/8 teaspoon sweet paprika
2/3 cup light cream
salt and pepper

1
Process 1/2 cup corn with 1/2 cup milk; set rest of corn and milk aside.
2
Melt butter in a large saucepan and over medium heat fry leek through garlic 4-5 minutes until the leek is soft.
3
Turn heat to low, add green pepper and potato and cook, stirring, 3-4 minutes.
4
Stir in flour and cook 1-2 minutes until mixture turns frothy.
5
Stir in stock, corn-milk puree and rest of milk and corn; season with salt and pepper.
6
Turn heat to high, bring to a boil, lower heat and simmer, partially covered 15-20 minutes until pepper and potato are tender.
7
Stir in the scallop slices and cook 4 minutes.
8
Stir in the mussels and paprika and heat 2 minutes.
9
Stir in the cream and heat through; adjust seasonings and serve hot.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 1 tablespoon butter, 2 1 1/4 cups frozen corn or 1 1/4 cups canned corn, 2 1/2 cups milk, 1 leek, chopped, and more.

Yes, Scallop And Mussel 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.

Scallop And Mussel Chowder

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