In My Kitchen~ Shrimp and Scallop Chowder Recipe

September 11, 2019

Fran Lane

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When it comes to seafood soup, this is one of the best; perfect for those cool fall days. My husband Tom got this recipe from The Big Book of Soups & Stews by Maryana Vollstedt. Enjoy.

Shrimp and Scallop Chowder

1 tablespoon butter / 1 cup chopped yellow onion / 1 large stalk celery, chopped / 2 medium new potatoes, unpeeled, cubed / 1 cup chicken stock / 1 bottle (8 ounces) clam juice / 1/2 cup dry white wine / 1 tablespoon tomato paste / 1 can (14 ½ ounces) whole tomatoes, coarsely chopped, with juice / 1/2 teaspoon dried thyme / 1 teaspoon paprika / 1/2 teaspoon salt / freshly ground pepper to taste / 1/4 cup all-purpose flour / 1 cup milk / 1/3 pound bay shrimp / 1/3 pound bay scallops / 1/2 cup chopped parsley / sliced chives for topping

In a large soup pot over medium heat, melt butter. Add onion and celery and sauté until tender, about 5 minutes. Add potatoes, stock, clam juice, wine, tomato paste, tomatoes, thyme, paprika, salt, and pepper. Reduce heat to medium-low and simmer, covered, until potatoes are tender, 20 to 25 minutes.

In a bowl, whisk flour and milk together until blended. Add to chowder and cook over medium heat until thickened, stirring constantly, about 3 minutes. Add shrimp, scallops, and parsley and mix well. Cook, covered, until seafood is done and flavors are blended, 5 to 10 minutes longer. Ladle into bowls and sprinkle with chives. Serves 6