Best 2 Scallop And Mushroom Chowder Recipes

Seeking a creamy and flavorful seafood chowder? Look no further than "Scallop and Mushroom Chowder!" This comforting dish blends tender scallops with earthy mushrooms in a luscious broth. It's a harmonious symphony of flavors and textures that will delight your taste buds. Whether you're a seasoned chef or a culinary novice, this article will guide you through the steps of creating an unforgettable scallop and mushroom chowder experience.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOP AND MUSHROOM CHOWDER

Scallop and Mushroom Chowder image

Provided by Sandra Lee

Categories main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons butter, divided use
1/2 pound bay scallops, rinsed and patted dry
1/4 cup all-purpose flour
1 (8-ounce) package sliced mushrooms
1 rib celery, finely chopped
1/4 cup white wine, preferably Chardonnay
1 (10-ounce) can condensed cream of potato soup (recommended: Campbell's)
1 (8-ounce) bottle clam juice
1 teaspoon seafood seasoning

Steps:

In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.

SCALLOP, LEEK, AND MUSHROOM CHOWDER

Scallop, Leek, and Mushroom Chowder image

A rich seafood chowder made with milk instead of cream plus mushrooms, garlic, leeks, and a dash of sherry.

Provided by Bekkah

Categories Soups, Stews and Chili Recipes Chowders

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

1 large potato, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
3 leeks, sliced 1/8-inch thick
1 shallot, minced
5 cloves garlic, minced
1 ½ cups chopped wild mushrooms
1 teaspoon dried thyme
½ cup sherry, or to taste
4 tablespoons butter
¼ cup all-purpose flour
3 cups vegetable stock
3 cups milk
1 teaspoon ground ginger
salt and ground black pepper to taste
1 pound bay scallops, cut into bite-sized pieces
1 pinch cayenne pepper, or to taste

Steps:

Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 5 minutes. Drain.
Heat oil in a large skillet over medium heat. Add leeks and shallot and cook, stirring frequently, until soft, 3 to 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add mushrooms and thyme and cook until mushrooms are soft but not browned, another 3 to 5 minutes. Add 1/2 sherry and stir until reduced by about half, about 5 minutes more.
Melt butter in a large soup pot over medium heat. Add flour and stir to create a paste. Slowly whisk vegetable stock into the flour mixture until fully incorporated and smooth. Add milk and stir to mix fully. Transfer mushroom mixture from the skillet to the soup pot, being sure to scrape all of the glaze from the skillet as well. Add ginger, salt, and pepper to taste, keeping it mild for now. Add an additional dash or 2 of sherry to the soup, if desired.
Bring soup to a boil, about 5 minutes. Add scallops and boil for 3 minutes; test one to be sure they are cooked before serving. Stir in cooked potatoes and season with additional salt, pepper, and cayenne pepper as desired.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 37.1 g, Cholesterol 75.8 mg, Fat 16 g, Fiber 2.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 619.7 mg, Sugar 8.7 g

Tips:

Prep your ingredients beforehand: Chop and measure all your vegetables, herbs, and spices before you start cooking to make the process smoother.
Use fresh scallops: Fresh scallops have a briny, sweet flavor that's ideal for chowder. If you're using frozen scallops, thaw them in the refrigerator overnight or place them in a colander in the sink under cold running water for about 30 minutes.
Sear your scallops: Searing the scallops before adding them to the chowder gives them a nice golden-brown color and helps to develop their flavor.
Use a variety of mushrooms: Different types of mushrooms will add different flavors and textures to your chowder. Try using a combination of cremini, shiitake, and oyster mushrooms.
Don't boil the cream: When you add the cream to the chowder, don't let it boil, as this can cause the cream to curdle.
Season to taste: Taste your chowder before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Scallop and mushroom chowder is a delicious and comforting dish that's perfect for a cold night. It's easy to make and can be tailored to your own preferences. Whether you like your chowder thick or thin, with or without bacon, or with a variety of vegetables, there's a recipe out there for you. So next time you're looking for a warm and hearty meal, give scallop and mushroom chowder a try.