Apr 15, 2017

Potato and Carrot Chowder with Scallops | #SoupSwappers

This Potato and Carrot Chowder with Scallops is a wonderful combination of seafood and root vegetables. 


Potato and Carrot Chowder with Scallops

This Potato and Carrot Chowder with Scallops is creamy, warming, and delicious. It's pretty much one of my new favorite soups. We had this soup with a salad for a light dinner, and it was perfect.

One of my favorite food groups is potatoes. If there really was a Justice for Potatoes League, I would join it. Plus, potatoes pair very nicely with my other favorite food group, cheese!

Potato and Carrot Chowder with Scallops

I also adore the sweet and rich flavor of scallops, and this soup is the perfect way to enjoy them.

This soup is actually pretty light. Instead of heavy cream, the soup gets its creaminess from milk and a puree of a portion of the vegetables already in the pot.

Potato and Carrot Chowder with Scallops



This soup was wonderful the day it was made, and surprisingly, also made amazing leftovers!

This recipe also calls for additional seafood. I added some fresh squid which I stir-fried before adding it to the soup, as well as cooked shrimp, clams, and mussels. Any cooked seafood mixture, including salmon, halibut, or cod, would work with this recipe.


This month, the Soup Saturday Swappers are sharing soups with root vegetables. This soup has potatoes, carrots, and onions, all root vegetables, and all delicious. Thank you to Wendy of A Day in the Life on the Farm for hosting this month and choosing a great theme. After the recipe, be sure to scroll down to check out the rest of the group's soups with root vegetables.

Potato and Carrot Chowder with Scallops

Potato and Carrot Chowder with Scallops

Ingredients

  • 3 1/2 tablespoons salted butter
  • 12 ounces large scallops, quartered
  • 4 bacon strips, thinly sliced
  • 1 large yellow or brown onion, chopped
  • 3 celery stalks, thinly sliced
  • 3 carrots, peeled and diced
  • 3 white or Yukon gold potatoes (about one pound), diced.
  • 2 large sprigs of fresh thyme
  • 3 tablespoons of chopped fresh parsley
  • 2 cups of chicken stock
  • 2 cups milk, scalded
  • 10 ounces of cooked seafood, such as squid, mussels, clams, or shrimp
  • 1 tablespoon fresh lemon juice
  • Salt and pepper

Instructions

  1. Melt the butter in a 4 quart sauce pan over medium heat. Add the scallops and cook them for 5 minutes. (If they don't all fit in a single layer, cook them in batches.) Remove the scallops from the pan onto a plate. Set aside.
  2. Add the bacon to the pan and sauté for about 4 minutes. Add the onions, celery, carrots, and potatoes, sprinkle with salt and pepper. Cover and cook over medium-low, stirring occasionally until the vegetables start to soften. Add the thyme, two tablespoons of the parsley, and the stock. Bring the mixture to a boil, reduce to a simmer, cover, and cook for 15 minutes. Removes the thyme sprigs.
  3. Take a ladle full of the vegetables out of the pan and place them in a bowl. Mash them with a fork or puree them with an immersion blender, and then place them back into the pan.
  4. Add the milk, the scallops, and the seafood mixture to the pan. Heat the mixture to serving temperature, add the lemon juice, and salt and pepper to taste. Serve, garnished with parsley.
Yield: Serves 6

Recipe adapted from one of my favorite cookbooks, The Complete Irish Pub Cookbook




24 comments:

  1. This sounds like an amazing seafood chowder....I am swooning here Karen.

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  2. What a beautiful, bright soup! Chowder with scallops has got to be the very best choice. Sounds delicious and I just happen to have some scallops in the refrigerator.

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  3. Well, my friend... you hit this one out of the park. Isn't that the way to say it? Baseball thing? I don't understand the rules of the game but it seems to me if you hit something far away it is a great thing. Just like this soup

    adding scallops took it to Nirvana, in a non-stop flight...

    beautiful!!!!

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    1. Thank you my friend. Yes, that's the term! I grew up listening to Vin Scully call the Dodger games on the transistor radio all summer long =)

      The scallop flavor was so good, even if I do say so myself!

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  4. All the ingredients sound wonderful, and like you, I love my potatoes. Adding the scallops, well, let me just say, I'm drooling over here. (TMI?)

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  5. That looks so good! What a great combination of veggies with scallops to boot. Yum!

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  6. Scallop Chowder? Mr. Saucy would just die for this! Thanks for the recipe! P~

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  7. This looks packed with so much flavour. Scallops are my favourite seafood.
    And all those fabulous vegetables. This soup is going to be a flavour packed filling meal!

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    1. Scallops are on my list too! Thanks!

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  8. Scallop chowder is one of my faves, especially when it has tons of carrots in it. What a lovely colorful recipe!

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  9. I love scallops, this chowder is yummy.

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  10. This is a soup with a lot of flavors! Excellent now that we need to "clean" our bodies from the meat-eating binge of Easter:) Thanx so much Karen!

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    1. This would be nice and there's not any heavy cream.

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  11. Hi Karen, love this. Would you like to share this with the other participants in Food on Friday over at Carole's Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Scallops!

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – aren't time zones confusing? Well they confuse me! Hope to see you soon. Cheers, Carole

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    1. Thanks Carole. I just added a couple of links!

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