Ingredients: |
Ingredients: 2 T Butter
1c onions, chopped
1c celery, chopped
1˝ t fresh thyme, minced (˝ t dried)
1˝ t fresh dill, minced (˝ t dried)
2+ potatoes, large, cut into bite-sized cubes
2c corn kernels, frozen or fresh
3c seafood stock (or water)
1 lb sea or bay scallops
1 lb cod, cut into bite-size chunks
1 lb lump crab meat
1c half-and-half
2T fresh lemon juice
1t salt
˝ black pepper, freshly ground
Sprigs of fresh dill or parsley or minced chives
A few lemon wedges
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Directions: |
Directions:Melt the butter in a soup pot. Add the onions, celery, thyme, and dill and sauté on medium heat until the onions are soft and translucent, about 7 minutes. Add the potatoes, corn, and 2 cups of stock (or water) and bring to a boil; then cover and simmer until potatoes are tender, about 10 minutes
Meanwhile, bring the remaining cup of stock/water to a boil in a saucepan, add the scallops and simmer for 3-5 minutes, until firm and opaque. Saving the cooking liquid, drain the scallops and set aside.
In a blender, combine the scallop cooking liquid, the ˝ & ˝, and 3 cups of the cooked vegetables and puree until smooth. Return the vegetable puree to the soup pot and stir in the lemon juice, salt and pepper. Add the scallops, cod, crabmeat and gently reheat for a few minutes, just until the soup is hot.
Top each serving with a sprig of dill or parsley or a few minced chives and accompany with a lemon wedge on the side for a little added zing. |
This recipe for Seafood Chowder is from