Scallop and Shrimp Chowder Recipe

Scallops: Tender and sweet, these are the star of the chowder, adding a delicate seafood flavor.

Shrimp: Adds a firm texture and a slightly sweet taste, complementing the scallops perfectly.

Potatoes: Provides a hearty base and thickens the chowder.

Onion: Adds a subtle sweetness and depth of flavor when sautéed.

Corn kernels: Adds a touch of sweetness and a bit of crunch to the chowder.

Chicken broth: Forms the base of the chowder, adding a savory depth.

Heavy cream: Adds richness and a creamy texture to the chowder.

Butter: Used to sauté the onions, adding a rich flavor.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and enhances the overall flavor.

When preparing the scallops and shrimp, make sure to pat them dry with a paper towel before adding them to the chowder. This helps to remove any excess moisture, allowing the seafood to sear properly and develop a better texture. Additionally, when adding the heavy cream, do so gradually while stirring continuously to prevent it from curdling. This ensures a smooth and creamy consistency for your chowder.

• scallops - Substitute with white fish fillets: White fish fillets like cod or haddock have a similar texture and mild flavor, making them a good substitute for scallops.

• shrimp - Substitute with lobster meat: Lobster meat has a rich, sweet flavor and a firm texture, which can mimic the taste and consistency of shrimp in chowder.

• potatoes - Substitute with cauliflower: Cauliflower can be diced and used as a low-carb alternative to potatoes, providing a similar texture when cooked.

• onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor compared to onions, and can be used to add depth to the chowder.

• corn kernels - Substitute with frozen peas: Frozen peas can add a touch of sweetness and a pop of color, similar to corn kernels.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the soup's flavor while making it suitable for vegetarians.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness, making it a good dairy-free alternative to heavy cream.

• butter - Substitute with olive oil: Olive oil can be used to sauté vegetables and add richness to the chowder, serving as a healthier fat alternative to butter.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor to the chowder, reducing the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and depth to the chowder, offering a different flavor profile than black pepper.

• Allow the scallop and shrimp chowder to cool to room temperature before storing. This helps prevent condensation, which can dilute the chowder and affect its texture.
• Transfer the chowder to an airtight container. Make sure to leave about an inch of space at the top to allow for expansion if you plan to freeze it.
• Label the container with the date so you can keep track of how long it has been stored.
• For refrigeration, place the container in the fridge. The chowder will keep well for up to 3-4 days.
• For freezing, place the container in the freezer. The chowder can be frozen for up to 2-3 months.
• When ready to reheat, thaw the frozen chowder in the refrigerator overnight.
• Reheat the chowder gently on the stovetop over medium heat, stirring occasionally to prevent the cream from separating. Avoid boiling, as this can cause the seafood to become rubbery.
• If the chowder appears too thick after reheating, you can add a splash of chicken broth or heavy cream to reach the desired consistency.
• Taste and adjust the seasoning with salt and pepper before serving.

• Stovetop Method:

  1. Pour the leftover scallop and shrimp chowder into a pot.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Once the chowder is hot and seafood is warmed through, serve immediately.

• Microwave Method:

  1. Transfer the chowder to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute increments until the chowder is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover chowder into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, or until the chowder is thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the chowder in the top part of the double boiler.
  3. Stir occasionally until the chowder is hot and evenly heated.

• Slow Cooker Method:

  1. Pour the leftover chowder into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the chowder is hot.

• Large pot: Used to cook the chowder and combine all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Knife: Essential for chopping the onion and dicing the potatoes.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Measuring cups: Used to measure the chicken broth, heavy cream, and other ingredients accurately.

• Measuring spoons: Useful for measuring the butter and seasoning.

• Peeler: Handy for peeling the potatoes if needed.

• Colander: Useful for rinsing the scallops and shrimp before adding them to the chowder.

• Ladle: Perfect for serving the chowder into bowls.

Prep ingredients ahead: Dice potatoes, chop onions, and peel and devein shrimp in advance to save time during cooking.

Use frozen corn: Opt for frozen corn kernels instead of fresh to cut down on prep time.

Quick broth: Use pre-made chicken broth to avoid the time-consuming process of making it from scratch.

One-pot cooking: Cook everything in a single pot to minimize cleanup time.

Simmer efficiently: Cover the pot while simmering to speed up the cooking process for potatoes and seafood.