A rich seafood chowder made with milk instead of cream plus mushrooms, garlic, leeks, and a dash of sherry.
Use milk that is at least 2% fat.
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 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.
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
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.
This was nice, but not quite what I was expecting. I didn’t expect chunks of veggies in it. I’ll probably make this again when I have potato, leek and mushrooms to use up, but I will probably blitz it with a stick blender before adding the scallops in. I liked the taste, so would keep the seasonings as is.
I made this soup pretty much as is. I would next time either add less ginger or replace the ginger for nutmeg. I did not use the cayenne, because of intolerance to hot spices. I also used baby bellas and it worked just fine. I changed the procedure a little bit though. I cooked all the veggies but the potatoes. Then, removed them from the pot and added a bit of the butter and sauteed the potatoes. Removed them and proceeded with the rest of the recipe adding the potatoes after the liquid was added. Followed the rest of the recipe and added the scallops as per the recipe. I made sure my scallops were actually cooked. Not chewy but with a tiny bit of consistency. I also removed the foamy top as it boiled. Still, it is a warming very restaurant level soup. I will make it again.
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.
