Bay Scallop Chowder With Bacon And Cabbage Recipes

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BAY SCALLOP CHOWDER



Bay Scallop Chowder image

Excellent chowder for the holidays. This recipe can also be made with other seafood.

Provided by Kathy J. Bourdess

Categories     Soups, Stews and Chili Recipes     Chowders

Yield 4

Number Of Ingredients 15

3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
½ teaspoon dried thyme
2 tablespoons dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
½ cup white wine
1 egg yolk
1 cup heavy whipping cream

Steps:

  • In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
  • In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
  • In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 42.8 g, Cholesterol 170.2 mg, Fat 31 g, Fiber 6.1 g, Protein 32.1 g, SaturatedFat 15.5 g, Sodium 1174.1 mg, Sugar 6.3 g

CHEF JOHN'S BAY SCALLOP CHOWDER



Chef John's Bay Scallop Chowder image

Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chowders

Time 45m

Yield 4

Number Of Ingredients 16

2 teaspoons olive oil
2 slices bacon, cut into small pieces
½ yellow onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 (8 ounce) bottle clam juice
1 cup low-sodium chicken broth
1 cup cubed Yukon Gold potatoes
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
½ cup heavy whipping cream
1 red Fresno chile pepper, diced
1 teaspoon lemon zest
salt to taste
1 pound bay scallops
1 tablespoon chopped fresh tarragon

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
  • Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
  • Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g

SCALLOP AND BACON CHOWDER



scallop and bacon chowder image

Make and share this scallop and bacon chowder recipe from Food.com.

Provided by chia2160

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces bacon, chopped
2 leeks, thinly sliced
3 cloves garlic, chopped
1 teaspoon thyme
2 cups corn
1 1/2 lbs russet potatoes, diced
3 (8 ounce) bottles clam juice
1 cup heavy cream
1 lb bay scallop
salt, pepper

Steps:

  • in a heavy pot cook bacon until crisp, remove to paper towels.
  • add leeks, garlic and thyme to pot, saute.
  • add corn, add potatoes, clam juice, and cream, bring to a boil, lower to simmer for 10-15 minutes until potatoes are tender add scallops and bacon, simmer 5 minutes.
  • season with salt and pepper.

BAY SCALLOP AND CORN CHOWDER



Bay Scallop and Corn Chowder image

Categories     Soup/Stew     Dairy     Potato     Shellfish     Vegetable     Sauté     Low Fat     Scallop     Self

Yield Makes 4 servings

Number Of Ingredients 15

3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs)
1 1/2 cups clam juice
1 tsp canola oil
1 cup sliced leeks (whites only), well rinsed
1 rib celery, diced
1 or 2 cloves garlic, peeled and minced
2 cups 2 percent milk
2 potatoes, peeled and diced
1/8 tsp cayenne pepper
1 lb (about 2 cups) bay scallops
2 cups fat-free half-and-half
3/4 cup all-purpose flour
Olive- or vegetable-oil cooking spray
4 thin slices prosciutto
Fresh chives and basil, chopped

Steps:

  • Simmer cobs in clam juice in a large pot over medium heat for 5 minutes. Remove cobs and set liquid aside. Put oil in the same pot and cook leeks and celery on low for 15 minutes. Stir in garlic, clam-and-cob liquid, milk, potatoes, and cayenne. Simmer 5 minutes; add corn kernels and scallops. Whisk together half-and-half and flour to form a smooth slurry; add to pot. Cook for 5 minutes. Salt. Heat oven to 350°F. Coat a baking sheet with cooking spray; lay prosciutto on sheet and bake 10 minutes. Crumble into soup. Garnish with herbs.

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