Scallop and Shrimp Chowder |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
I adapted this from a Cooking Light recipe. 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) |
Directions:
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.
|
|