Scallop Chowder Recipe

Name: Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter; Cooking spray; 1 1/2 cups chopped onion (about 1 medium); 1/4 cup chopped celery; 1 teaspoon minced garlic; 4 1/2 cups (1/2-inch) cubed peeled Yukon gold or red potato (about 1 1/2 pounds); 1 1/4 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 1/4 cup all-purpose flour (about 1 ounce); 2 1/2 cups clam juice; 2 1/2 cups 2% reduced-fat milk; 1 tablespoon Pernod (licorice-flavored liqueur); 1 1/2 teaspoons chopped fresh thyme; 1 1/2 pounds sea scallops, cut into 1-inch chunks; 1 1/2 cups half-and-half; 1/4 cup chopped fresh chives

Servings: persons

2 teaspoons butter
Cooking spray
1 1/2 cups chopped onion (about 1 medium)
1/4 cup chopped celery
1 teaspoon minced garlic
4 1/2 cups (1/2-inch) cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/4 cup all-purpose flour (about 1 ounce)
2 1/2 cups clam juice
2 1/2 cups 2% reduced-fat milk
1 tablespoon Pernod (licorice-flavored liqueur)
1 1/2 teaspoons chopped fresh thyme
1 1/2 pounds sea scallops, cut into 1-inch chunks
1 1/2 cups half-and-half
1/4 cup chopped fresh chives

1
Melt 2 teaspoons butter in a Dutch oven coated with cooking spray over medium-high heat. Add chopped onion and celery; saute for 5 minutes or until tender. Add 1 teaspoon garlic, and saute for 1 minute. Add potato, 1 teaspoon salt, and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently. Add clam juice and milk; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Partially mash potato using a potato masher. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, Pernod, and thyme; simmer 10 minutes. Add scallops and half-and-half; cook 5 minutes or until scallops are done. Sprinkle with chives.
2
Wine note: With its splash of licorice-laced Pernod, this chowder is reminiscent of bouillabaisse. And that makes the classic Provencal pairing, rose wine, ideal; the 2006 vintage is arriving now. These fruity, affordable pink wines boast bright acidity and little tannin, which allows the subtle, sweet scallops to shine. Domaine de Fonsainte Gris de Gris ($13) from Corbieres is vibrant, fresh, floral, and bone dry. --Jeffery Lindenmuth

389

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 16 ingredients. The key ingredients include: 2 teaspoons butter, Cooking spray, 1 1/2 cups chopped onion (about 1 medium), 1/4 cup chopped celery, and more.

Yes, 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.

Scallop Chowder

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