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Chowder: Shrimp-Scallop Chowder

Source of Recipe

BH & G


List of Ingredients

1/2 lb. fresh or frozen shrimp
1/2 lb. fresh or frozen scallops
1 recipe Super Soup Base
1 1/2 cups milk
1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
1/4 tsp. pepper
1/4 cup dry white wine
Fresh basil sprigs




Recipe

Thaw shrimp and scallops, if frozen. Peel and devein shrimp; halve shrimp lengthwise. Set aside.

In a large saucepan combine Super Soup Base with milk, basil, and pepper. Heat till bubbly. Add shrimp and scallops. Return to boiling; reduce heat. Cover and simmer for 3 to 5 minutes or till seafood turns opaque. Stir in wine; heat through. Garnish with basil sprigs.

YIELD: 3 or 4 Main-Dish Servings

* Super Soup Base: In a large saucepan cook 1 cup chopped onion and 1 clove garlic, minced, in 1 tablespoon olive oil or cooking oil till tender but not brown. Stir in one 10 3/4-ounce can condensed cream of celery soup. Use immediately to make Shrimp-Scallop Chowder or Curried Broccoli-Potato Soup. (SEE RECIPE IN THIS CATEGORY UNDER "SOUP".