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Scallop and Mushroom Chowder




Source of Recipe


internet


List of Ingredients




4 Tablespoons 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)

Recipe



In a medium pot over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and sauté in butter for 3 to 4 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.

Melt remaining 2 tablespoons of butter in pot. Sauté mushrooms and celery for 5 minutes. Stir in clam juice, wine, potato soup, and seafood seasoning. Add potatoes and bring to boil. Reduce heat and stir in scallops with any accumulated juice. Simmer for 5 minutes. Remove from heat and stir in cream. Serve chowder hot, garnished with chopped parsley (optional).

posted by katemarie_ia: Recipes from Sandra Lee's Magazine: Premier Issue