Shrimp And Scallop Chowder Recipe

Name: Shrimp And Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 cups uncooked white rice; 3 (10 ounce) cans clam juice, divided; 1/4 cup butter, divided; 1 small sweet onion (such as Vidalia(R)), diced; 1 thick slice honey ham, diced; 4 cloves garlic, minced; 3 potatoes, peeled and cut into bite-size pieces; 1/4 teaspoon salt, or to taste; 1/4 teaspoon ground black pepper, or to taste; 1/2 pound uncooked medium shrimp, peeled and deveined; 1/2 pound small sea scallops; 1 (10 ounce) can sweet corn, drained; 1/4 teaspoon garlic powder, or to taste; 1/4 teaspoon onion powder, or to taste

Servings: persons

4 cups water
2 cups uncooked white rice
3 (10 ounce) cans clam juice, divided
1/4 cup butter, divided
1 small sweet onion (such as Vidalia(R)), diced
1 thick slice honey ham, diced
4 cloves garlic, minced
3 potatoes, peeled and cut into bite-size pieces
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound small sea scallops
1 (10 ounce) can sweet corn, drained
1/4 teaspoon garlic powder, or to taste
1/4 teaspoon onion powder, or to taste

1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2
Place rice and 1/2 can clam juice in a blender; puree until smooth.
3
Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion, ham, and garlic; cook and stir until garlic starts to pop, about 10 minutes. Mix in potatoes, salt, and pepper. Add the remaining 2 1/2 cans clam juice. Cover the chowder base and cook until potatoes are fork-tender, about 15 minutes.
4
Dice shrimp into small pieces. Add shrimp and scallops to the chowder base. Cook until shrimp turns pink and scallops are opaque, about 5 minutes. Stir in the rice puree, the remaining 2 tablespoons butter, corn, garlic powder, and onion powder. Reduce heat to low. Simmer, covered, until flavors combine, about 5 minutes.

657

kcal

Calories

Fat

114

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: 4 cups water, 2 cups uncooked white rice, 3 (10 ounce) cans clam juice, divided, 1/4 cup butter, divided, and more.

Yes, Shrimp 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.

Shrimp And Scallop Chowder

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