Scallop, Leek, and Mushroom Chowder

4.6
(10)
7 Reviews
2 Photos

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

Submitted by Bekkah
Published on December 17, 2018
2
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

401 Calories
16g Fat
37g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 401
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 36%
Cholesterol 76mg 25%
Sodium 620mg 27%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 27g 53%
Vitamin C 20mg 22%
Calcium 225mg 17%
Iron 4mg 23%
Potassium 960mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.