Scallop Chowder

Scallop Chowder
Photo by Randy Mayor

Ingredients

  • 1 ½ pounds sea scallops, cut into 1-inch chunks
  • ¼ cup chopped celery
  • 1 tablespoon Pernod (licorice-flavored liqueur)
  • 1 ¼ teaspoons kosher salt, divided
  • 1 ½ teaspoons chopped fresh thyme
  • 1 teaspoon freshly ground black pepper, divided
  • 2 teaspoons butter
  • + 9 more ingredients
    • ¼ cup all-purpose flour (about 1 ounce)
    • 2 ½ cups 2% reduced-fat milk
    • 1 ½ cups half-and-half
    • ¼ cup chopped fresh chives
    • 2 ½ cups clam juice
    • Cooking spray
    • 1 teaspoon minced garlic
    • 1 ½ cups chopped onion (about 1 medium)
    • 4 ½ cups (1/2-inch) cubed peeled Yukon gold or red potato (about 1 1/2 pounds)

Melt 2 teaspoons butter in a Dutch oven coated with cooking spray over medium-high heat. Add chopped onion and celery; sauté for 5 minutes or until tender. Add 1 teaspoon garlic, and sauté for 1 minute. Add potato, 1 teaspoon salt, and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon flour ...

View full recipe at My Recipes

Comments

Variations on Scallop Chowder

  • Scallop Chowder
    • 1 large celery rib
    • 1 ounce sliced bacon
    • 3/4 pound sea scallops, tough muscle removed from side of each
    • 1 large russet (baking) potato
    • +8 other ingredients

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