Teresa's Recipes
Creamy Scallop Chowder
Indulge in a bowl of this luxurious creamy scallop chowder, where tender scallops meet hearty potatoes and vibrant vegetables in a rich, flavorful broth. With hints of thyme and a sprinkle of fresh parsley, this chowder is the perfect comfort food for chilly evenings. Historically, chowder has roots in seaside communities, where fishermen would concoct hearty soups from their daily catch, and this scallop variation pays homage to that tradition, bringing the ocean's bounty to your table.
Ingredients
- 2 tablespoons Butter
- 1 medium, diced Onion
- 2 stalks, diced Celery
- 1 large, diced Carrot
- 3 cloves, minced Garlic
- 1/4 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Milk
- 2 medium, peeled and diced Potatoes
- 1 pound, cleaned and patted dry Fresh scallops
- 1/4 cup, chopped Fresh parsley
- 1 Bay leaf
- 1 teaspoon, dried Thyme
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 35g
- Protein: 25g
- Sodium: 800mg
- Sugar: 3g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion, celery, carrot, and minced garlic to the pot. Sauté the vegetables until they are tender and fragrant, about 5 minutes.
- Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly to prevent burning.
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps.
- Add the diced potatoes, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are fork-tender.
- Gently stir in the scallops and cook for an additional 5 minutes, or until they are opaque and cooked through.
- Remove the bay leaf and stir in the chopped fresh parsley for a burst of color and freshness.
- Serve hot in bowls, garnished with additional parsley if desired.
Tips
- For a richer flavor, consider adding a splash of white wine after sautéing the vegetables.
- Feel free to substitute half-and-half or heavy cream for the milk for an extra creamy chowder.
- This chowder pairs wonderfully with crusty bread or a side salad.