Potato Chowder With Pan Fried Scallops And Crispy Leeks Recipes

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SCALLOP CHOWDER



Scallop Chowder image

This traditional rich chowder recipe is quick and easy. It includes bacon and potatoes and uses scallops instead of clams.

Provided by Linda Larsen

Categories     Side Dish     Entree     Lunch     Dinner     Appetizer     Soup

Time 50m

Yield 4

Number Of Ingredients 11

2 slices bacon, chopped
12 ounces bay or sea scallops, thawed if frozen
1 onion, chopped
1 cup potatoes, peeled and diced
1/4 cup chopped celery
1 cup fish stock, or chicken stock
1/4 cup all-purpose flour
1/8 teaspoon white pepper
1/4 teaspoon dried marjoram
2 1/2 cups milk
1 (12-ounce) can corn, drained

Steps:

  • Gather the ingredients.
  • In a large stockpot, cook the bacon until crisp; remove from the pan, drain on paper towels, crumble, and set aside.
  • In the drippings, place the scallops and cook for 3 to 4 minutes (8 to 9 minutes for sea scallops) until opaque. Remove the scallops from the pot and set aside.
  • In the drippings in the pot, add the onion, potatoes, and celery and cook for 3 to 4 minutes. Add the fish stock and bring to a boil; reduce the heat, cover, and simmer for 8 to 10 minutes, until the potatoes are tender.
  • In a medium bowl, combine the flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to the pot along with the drained corn and bring to a simmer. Cook over medium heat for 12 minutes, stirring often until the soup has thickened and the vegetables are tender.​
  • Add the cooked scallops and simmer for 3 to 4 minutes until the scallops are thoroughly heated.
  • Ladle into bowls and sprinkle the cooked bacon on top. Serve and enjoy.

Nutrition Facts : Calories 343 kcal, Carbohydrate 42 g, Cholesterol 53 mg, Fiber 3 g, Protein 30 g, SaturatedFat 3 g, Sodium 1014 mg, Sugar 13 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 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

POTATO CHOWDER



Potato Chowder image

One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 8

8 cups diced potatoes
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup chopped onion
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed and softened
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

POTATO CHOWDER SOUP I



Potato Chowder Soup I image

This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls.

Provided by Thea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
¼ cup butter
2 cups milk
¼ cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 ½ cups shredded Cheddar cheese

Steps:

  • Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
  • Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
  • Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 34.4 g, Cholesterol 57.2 mg, Fat 19.7 g, Fiber 3.1 g, Protein 14.8 g, SaturatedFat 12.1 g, Sodium 900.8 mg, Sugar 7.2 g

POTATO-FISH CHOWDER



Potato-Fish Chowder image

Serve this New England-style chowder with oyster crackers and a dash of hot sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 11

2 tablespoons butter
6 scallions, coarsely chopped
2 stalks celery, coarsely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 bottles (8 ounces each) clam juice
1 1/2 pounds scrubbed new potatoes, cut into 1/2-inch pieces
1/2 dried bay leaf
1 pound cod fillet, cut into 2-inch chunks
1 cup whole milk
Coarse salt and ground pepper

Steps:

  • In a 5-quart saucepan, melt butter over medium-high heat. Add scallions, celery, and garlic; cook until tender, 2 to 3 minutes. Add flour; stir to coat. Add clam juice and 2 cups water, whisking until smooth.
  • Add potatoes, thyme, and bay leaf. Bring to a boil; reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes.
  • Add cod; cover, and cook until fish easily flakes, about 8 minutes. Pour in milk; cook until heated through, 1 to 2 minutes. Remove and discard bay leaf. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 347 g, Fat 9 g, Protein 27 g

LEEK AND POTATO CHOWDER



Leek and Potato Chowder image

This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you.

Provided by KSgoatfarmer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 9

3 leeks
6 tablespoons butter, divided
¼ cup all-purpose flour
2 (15 ounce) cans chicken broth
5 small red potatoes, peeled and diced
2 slices crispy cooked bacon, chopped
salt and ground black pepper to taste
½ cup water as needed
1 cup half-and-half

Steps:

  • Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
  • Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
  • Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
  • Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 35.3 g, Cholesterol 52.3 mg, Fat 18.1 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 864.5 mg, Sugar 3.9 g

POTATO FISH CHOWDER



Potato Fish Chowder image

Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.

Provided by Donna Nagel Roberts

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
3 tablespoons all-purpose flour
2 (8 ounce) bottles clam juice
2 cups water
4 potatoes, cut into cubes
1 bay leaf
½ teaspoon dried thyme
1 pound cod fillets, cut into chunks
1 cup whole milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
  • Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
  • Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
  • Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 47.4 g, Cholesterol 73.6 mg, Fat 8.8 g, Fiber 5.5 g, Protein 28 g, SaturatedFat 5 g, Sodium 404.3 mg, Sugar 5.5 g

SCALLOP CHOWDER



Scallop Chowder image

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Shellfish     Low Fat     Lunch     Bacon     Scallop     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 14

2 large leeks (white and pale green parts only), finely chopped (1 1/2 cups)
1 tablespoon unsalted butter
1 large russet (baking) potato (3/4 pound)
2 tablespoons dry white wine
1 (6-inch) fresh thyme sprig
1/4 teaspoon white pepper
3/4 pound sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice
3 1/2 cups bottled clam juice (28 ounces)
1 medium carrot, cut into 1/3-inch dice (1/2 cup)
1 large celery rib, cut into 1/3-inch dice (1/2 cup)
1 ounce sliced bacon (about 2 slices), chopped
1/2 cup whole milk
1/4 teaspoon salt, or to taste
Accompaniment: herbed oyster crackers

Steps:

  • Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes.
  • While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes.
  • Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of until just tender, about 5 minutes, then drain.
  • Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain.
  • Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth (use caution when blending hot liquids), then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.

SCALLOP, CORN AND BACON CHOWDER



Scallop, Corn and Bacon Chowder image

This is wonderful for any occasion. I even make this during the summer, when its 95 degrees out! You can purchase the Bay Scallops frozen or fresh..I prefer fresh but either is great! In case you don't know.. Bay Scallops are small and Sea Scallops are the large ones. Both can be used for thi soup but the Sea scallops are more beneficial to the soup.

Provided by Rachellt3

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup fresh Italian parsley, packed
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks, thinly chopped (white part)
3 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
1 1/2 cups frozen corn kernels
1 1/2 lbs russet potatoes, peeled, cut into 1/2-in . pieces
3 (8 ounce) bottles clam juice
1 cup heavy cream
1 lb bay scallop

Steps:

  • Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
  • Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
  • Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
  • Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
  • Ladle chowder into bowls.
  • Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.

Nutrition Facts : Calories 820.1, Fat 60.1, SaturatedFat 18.7, Cholesterol 105.1, Sodium 1077.1, Carbohydrate 50, Fiber 4.8, Sugar 5.9, Protein 23

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