Shrimp Scallop Chowder
Our friend Tom lives on his boat and is a gourmet chef. I have modified this recipe for us "landlubbers" and added a few ingredients...it is truly outstanding if you like seafood chowders!
Ingredients
- 2 ears fresh corn n the cob, or 1-15.25 can corn, drained (you can also use frozen corn)
- 2 cups heavy cream
- 1 lb shrimp (16-20 count), uncooked with shells on
- 1 lb scallops, cut into fourths, depending on their size
- 1 T dried tarragon
- Olive oil
- 1 small sweet yellow onion, diced
- 1 small red pepper, seeded, ribs removed, and diced
- Cilantro leaves as garnish
- Sprinkle of nutmeg for garnish
- 3 T butter
- 3 T flour
- 4 cups seafood stock
- 2 lage Yukon potatoes, diced
- 1 cup frozen peas
- Salt and pepper
Preparation
Step 1
Husk corn and saute with olive oil until lightly charred.
Do not shell shrimp. Coat with a little olive oil and steam with a little water in pan until just lightly firm. Do not overcook the shrimp since it will continue cooking in the chowder.
Let shrimp cool and discard shells.
Lightly saute scallops until just lightly firm. They will also continue cooking in the chowder.
In a large pot melt 1 T butter. Add onion and red pepper (I also added the sauteed corn).
Saute until vegetables are just starting to soften, about 10 minutes.
Add 4 cups seafood stock and bring to a simmer.
Add diced potatoes. Simmer until a knife inserted into the potato has a slight resistance, about 10 minutes.
Add frozen peas and bring back to a simmer.
In a small pan melt 2 T butter.
Whisk in 3 T of flour and mix will. This will be the roux used to thicken the chowder.
Add tarragon to chowder and mix well. Season chowder with salt and pepper to taste.
Add the shrimp and scallops, and bring back to a simmer.
Add roux and stir constantly until the chowder thickens. If the chowder does not thicken, increase heat and continue to stir.
Place chowder in a bowl and garnish with cilantro leaves and a sprinkle of nutmeg.
Serve with toasted french bread.
Serves 4 to 6.