"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Scallop and Mushroom Chowder Recipe

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This recipe for Scallop and Mushroom Chowder, by , is from Betsy's 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!

Contributor:  
Contributor:  
Chris Burke

Category:
Category:

Ingredients:  
Ingredients:  
4 T. butter divided
1/2 pound bay scallops, rinsed and patted dry
1/4 cup flour
1 package (8 ounce) sliced mushrooms
1 rib celery, finely chopped
1 bottle (8 ounce) clam juice, Snow's
1/4 cup white wine, Chardonnay
1 can (10 ounce) condensed cream of potato soup, Campbell's
1 teaspoon seafood seasoning, Old Bay
1 cup precooked and diced red potatoes, Reser's
1/2 cup cream
Fresh chopped parsley (optional)

Directions:
Directions:
1.. In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
2. Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
Stir in wine, potato soup, clam juice and seafood seasoning. Add potatoes and bring to boil. Reduce heat and stir in scallops with any accumulated juice and simmer for 5 minute. Remove from heat and stir in cream. Serve chowder hot, garnished with chopped parsley (optional).

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
From Sandra Lee's 20 minute meals. Favorite of Corbin's. Serve with French bread.

 

 

 

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