Tiny Tid-Bits

A fresh Kiwi will tenderize tough meats. Thanks to the enzyme actinidin, rubbing the meat with a cut kiwi and waiting 60 minutes will tenderize the meat without changing the flavor.

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Chandler, AZ, United States
I love nothing better than playing outdoors in moderate temperatures with my grandchildren. I also love fishing, camping, movies, reading, and cooking.

Thursday, June 30, 2011

Scallop and Shrimp Chowder


Coming soon!   Green Pea Soup
Fire the photographer! 
Due to technical difficulties I'm not able to show you a picture for the recipe below.

Scallop and Shrimp Chowder

This hearty soup made a wonderful meal served with a small salad and a wee dessert. (My delight was a piece of peach cheesecake.) As I have said before, “Variety IS the spice of life!”
This chowder is one of my favorite soups.

Serves 4

1½ tablespoons olive oil  
1 cup diced onion
½ cup diced celery
 ¼ teaspoon black pepper

3 cups organic chicken broth
1 bay leaf
4 small potatoes cubed   (2 cups)
¾ cup diced carrots
¼ teaspoon red pepper flakes
½ teaspoon salt
1 cup lowfat milk
1 tablespoon cornstarch
1 pound sea scallops (halved if large)
½ pound shrimp (cut into small bite sized pieces)
¼ cup light sour cream
1 teaspoon fresh lemon juice


In a heavy large saucepan over medium high heat, warm the oil until hot but not smoking. Sauté onion, celery, and pepper until the onion is soft.   

Add the chicken broth and bay leaf.  Simmer the liquid covered for 10 minutes. Discard the bay leaf.

In a blender, purée the onion/broth mixture and return it to the pot.
Add the potatoes, carrots, red pepper flakes and salt. Bring the liquid back to a boil, reduce it to low and simmer it for about 12 minutes, (until the vegetables are tender)
In a small bowl, blend the milk and cornstarch and slowly stream it into the broth while stirring. Add the scallops and shrimp and simmer 3 or 4 minutes or until the seafood is cooked.

Return 1½ cups of the chowder to the blender.  Purée the mixture and return it to the cooking pot. This enhances both the color and flavor of the chowder.

Stir in the sour cream and lemon juice.  Enjoy!








Shrimp and Scallop Chowder

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