Best 6 Scallop Leek And Mushroom Chowder Recipes

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Scallop leek and mushroom chowder is a rich and creamy soup that is perfect for a special occasion or a cozy night in. The combination of scallops, leeks, and mushrooms creates a complex and flavorful soup that is sure to please everyone at the table. This classic dish is easy to make and can be tailored to your own taste preferences. Whether you like your chowder thick or thin, creamy or brothy, there is a recipe out there that is perfect for you. So gather your ingredients and get ready to enjoy a bowl of this delicious soup.

Let's cook with our recipes!

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

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 CHOWDER



Scallop Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup chopped bacon
1/4 cup olive oil
1/4 cup flour
1/2 cup chopped onions
1 tablespoon minced garlic
1 1/2 cups diced potato
3 cups fish stock
1 cup cream
2 cups chopped scallops
2 tablespoons chopped cilantro
Salt and pepper, to taste

Steps:

  • In a small pot, brown bacon in olive oil. Stir in flour. Add onions, garlic and potatoes and cook 2-5 minutes. Add stock and cook for 15-20 minutes. Add cream and cook for a few minutes. Add scallops, heat thoroughly and finish with cilantro, salt and pepper.;

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     Chowder

Time 45m

Yield 6

Number Of Ingredients 16

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

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     Chowder

Time 45m

Yield 6

Number Of Ingredients 16

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

SCALLOPS WITH LEEKS, MUSHROOMS AND POTATOES



Scallops With Leeks, Mushrooms And Potatoes image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 small red potatoes, thinly sliced
Chardonnay, lemon and herb steaming liquid (see recipe)
3 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices
2 cups shiitake mushrooms, stemmed and thinly sliced
1 pound sea scallops
1 tablespoon chopped Italian parsley
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place the potatoes in a steamer, cover and steam over the liquid for 5 minutes. Add the leeks, mushrooms and scallops and sprinkle with parsley. Steam until the scallops are just cooked through, about 12 minutes. Season with salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 7 grams, Protein 19 grams, SaturatedFat 0 grams, Sodium 905 milligrams, Sugar 6 grams, TransFat 0 grams

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     Chowder

Time 45m

Yield 6

Number Of Ingredients 16

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:

  • Use fresh ingredients for the best flavor. Fresh scallops, leeks, and mushrooms will make a big difference in the taste of your chowder.
  • Don't overcook the scallops. Scallops are delicate and can quickly become tough if they are overcooked. Cook them just until they are opaque in the center.
  • Use a variety of mushrooms for a more complex flavor. You can use any type of mushroom you like in this recipe, but a combination of different mushrooms will give you a more complex flavor.
  • Don't be afraid to experiment with different seasonings. This recipe is a good starting point, but you can adjust the seasonings to your own taste. Try adding a pinch of cayenne pepper or a splash of white wine.
  • Serve the chowder with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Scallop, leek, and mushroom chowder is a creamy and flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!

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