Scallop And Shrimp Chowder Recipe

Name: Scallop And Shrimp Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
2
Add minced garlic and saute another minute.
3
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.
4
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.
5
With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Puree and add back to soup.
6
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.
7
Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
8
Add half-and-half and cook a few more minutes, until heated thoroughly.

385

kcal

Calories

Carbs

Protein

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 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, and more.

Yes, Scallop And Shrimp 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!

Scallop And Shrimp Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions