Best 2 Scallop And Mushroom Chowder Recipes

Scallop and mushroom chowder is a rich and flavorful seafood stew that combines the delicate sweetness of scallops with the earthy umami of mushrooms. This hearty and comforting dish is perfect for a cold winter day or a special occasion.

This chowder recipe features seared scallops and a variety of mushrooms, including shiitake, oyster, and cremini, all simmered in a creamy broth made with white wine, chicken stock, and heavy cream. The soup is finished with fresh herbs, such as parsley and thyme, and a touch of lemon zest for a bright and refreshing flavor.

The article also includes a vegetarian version of the chowder, made with a vegetable broth instead of chicken stock and meaty mushrooms like portobello and shiitake. For those who prefer a lighter option, there's a recipe for a creamy celeriac and mushroom chowder, which is made with celeriac root, cremini mushrooms, and a light cream sauce.

And for those who love their chowder with a bit of a kick, there's a recipe for a spicy corn and mushroom chowder, which features roasted corn, poblano peppers, and a blend of spices for a smoky and flavorful soup.

Whether you're a seafood lover, a mushroom enthusiast, or simply looking for a delicious and comforting soup, you're sure to find a recipe in this article that you'll enjoy.

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

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: Clean and chop all your vegetables, herbs, and seafood before you start cooking. This will make the cooking process much smoother and faster.
Use fresh seafood: For the best flavor, use fresh scallops and shrimp. If you can't find fresh seafood, frozen seafood will work in a pinch.
Cook the seafood properly: Don't overcook the seafood, or it will become tough and rubbery. Cook scallops and shrimp until they are just opaque in the center.
Use a good quality stock: The stock you use will make a big difference in the flavor of your chowder. Use a homemade stock if you can, or a good quality store-bought stock.
Season to taste: Don't be afraid to season your chowder to taste. Add salt, pepper, and other spices until it reaches your desired flavor.
Serve with crusty bread or crackers: Chowder is the perfect comfort food on a cold day. Serve it with some crusty bread or crackers for dipping.

Conclusion:

Scallop and mushroom chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a chowder that is sure to impress your family and friends.