Recipe by Kathy J. Bourdess
"Excellent chowder for the holidays. This recipe can also be made with other seafood."
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ground black pepper
fresh mushrooms, sliced
heavy whipping cream
Very good recipe, I have made this on 4 different occasions with 3 different seafood ingredients ,bay scallops, alaskan king crab and shrimp. All 4 times it was great. I didn't change anything else in the recipe except for adding 1 tsp of Old Bay Seasoning.
I made this recipe the day before wanting to eat it, and I have to say it was better the first day. It is time consuming to make, which really wasn't an issue but I feel that with the time that it took it wasn't worth it.....
This chowder isfantastic. Real New England flavor. The scallops break up into small pieces and the blended carrots and vegetables add a wonderful body. A meal in itself. A+
This was amazing! I did reduce the amount of mushrooms per the suggestion of one other reviewer... One pound per batch would have been way too much. I made three batches, and used about 12 oz. mushrooms total. The heavy cream/egg yolk mixture makes the recipie. Smell the mixture prior to adding it -- and then after adding it. So rich, so good. I actually used more scallops than called for, and I also added about 1/3 lb. of medium-small shrimp per batch... I intentionally broke the scallops up a bit with a whisk while cooking (I used large scallops) to make it more evenly distributed. All in all, excellent flavor. One reviewer had said they'd used 5 potatoes vs. 3... I used three. I think 5 would have made it a little too thick for my taste. This will definitely become a regular in my book.
I am shocked this does not have more reviews. I love this. Ive made it about 10 times in the past 2 years and all the time it comes out delicious. Everyone who loves seafood just wolfs it down. Even those who are not wild about seafood and mushrooms have admitted its delicious. I often add extra scallops and / or mushrooms and it always turns out great. I intend to try it with shrimp and maybe lobster. I serve with crust fench bread for dipping. The hardest part is the chopping (tedious and time consuming because you want the veggies sliced up as small as possible) and the pureeing because I always do it when the veggies are warm and it gets hot and the mixture is thick but its not really a complicated recipe, just time consuming for a novice cook such as myself.
This was good. I added 1 tsp. of Old Bay and a can of whole kernel corn. I didn't have fresh mushrooms, so I added a small can, but could have left it out and will next time. After pureeing the cooked vegetables, I decided I wanted some chunks of potato and so added four small diced potatoes. I also didn't have any white wine, but don't think it would have made this any better anyway. This was very good. Thanks.
Love this dish. I added only 3/4 lb of scallops and 1 more potato and 1/2 lb of salad shrimp
WOW, THIS IS A WONDERFUL CHOWDER THAT EVERYONE LOVES. I USE SKIM MILK INSTEAD OF WHIPPING CREAM AND IT STILL TASTES DEVINE. I HIGHLY SUGGEST THIS.
* Percent Daily Values are based on a 2,000 calorie diet.
Bay Scallop Chowder
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 279
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