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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Scallop Chowder Recipe

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This recipe for Scallop Chowder is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. water
2 cubes chicken or veggie bouillon
3 c. diced sweet potatoes or yams
1 c. chopped onion
1/2 c. diced carrot
1 c. diced celery
1 sm. bay leaf
salt & pepper
1/4 tsp. ground thyme
4 tsp. butter
1 c. cream
1/2 c. dry white wine - divided
1/2 lb. mushrooms or sub extra carrots, squash cubes
1/2 lb. scallops, fresh or frozen, cut in half or smaller
Directions:
Directions:
1. Put all ingredients except the mushrooms, scallops, wine and cream into large saucepan. Simmer, stirring often, to dissolve bouillon and cook veggies. Remove bay leaf. Cool a bit and run 75% of mixture through blender. Set aside in saucepan. 2. Combine butter and mushrooms in frying pan. Saute until mushrooms are beginning to brown. (We do not like mushrooms so just add squash or extra carrots/celery to Step 1 and omit Step 2) 3. Add scallops and 1/4 cup wine to saute pan with butter. Cover and steam fry about 1 minute, stirring 2-3 times. Add scallops to pureed vegetables. 4. Stir in cream. (and 1/4 cup white wine for richness if you want ). Heat but do not boil. Garnish with fresh parsley or chives. Makes about 6 cups.

 

 

 

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