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

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Use milk that is at least 2% fat.

Nutrition Facts

401 calories; protein 26.7g; carbohydrates 37.1g; fat 16g; cholesterol 75.8mg; sodium 619.7mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/31/2018
12.30.18 My scallops were previously frozen and although they were defrosted and drained as well as possible I knew that additional water would cook out of them thinning out the soup. Knowing that I made additional roux so the soup was super thick (the way we like chowder) before the scallops and potatoes even went in. Only did a couple things differently. I had no vegetable broth on hand so I used chicken and it was fine. These were "small" bay scallops not sea scallops and I could not see the need to cut them into smaller pieces. Honestly I wouldn t dedicate the time to do that with a pound of bay scallops ever (too labor intensive). This turned out well and I wouldn t hesitate to serve this for a company dinner especially an appetizer portion. Bekka thanks for sharing your recipe. Read More
(3)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/31/2018
12.30.18 My scallops were previously frozen and although they were defrosted and drained as well as possible I knew that additional water would cook out of them thinning out the soup. Knowing that I made additional roux so the soup was super thick (the way we like chowder) before the scallops and potatoes even went in. Only did a couple things differently. I had no vegetable broth on hand so I used chicken and it was fine. These were "small" bay scallops not sea scallops and I could not see the need to cut them into smaller pieces. Honestly I wouldn t dedicate the time to do that with a pound of bay scallops ever (too labor intensive). This turned out well and I wouldn t hesitate to serve this for a company dinner especially an appetizer portion. Bekka thanks for sharing your recipe. Read More
(3)
Rating: 5 stars
12/07/2020
Made this last week and it was absolutely fantastic! So good I'm back on here to get the recipe again. Unfortunately I didn't have sherry so I substituted it for Dry Vermouth. Read More
Rating: 5 stars
01/28/2019
I transferred the soup base to a slow cooker and let it simmer for an hour or two then added the scallops an hour or so before I wanted to serve it. Read More
Advertisement
Rating: 5 stars
02/05/2019
i followed the recipe but made small changes i used 1/2 and 1/2 which made it creamier and i used a 1/2 cup of dry sake sherry and used 2 lb of sea scallops unchopped i did double the recipe and it worked perfect served in our restaurant on a friday and it sold out in an hour and a half Read More
Advertisement