Mushroom, Leek, and Seafood Chowder

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  • Makes: 8 servings
  • Makes: 8 main-dish or 12 side-dish servings
  • Start to Finish: 50 mins

Mushroom, Leek, and Seafood Chowder

Reviews (0)

5.0 by 3 people

Rate This!

Directions

  1. In a 4-quart Dutch oven cook pancetta until browned. Remove with a slotted spoon, reserving drippings in pan. Drain on paper towels; cover and chill. Add mushrooms, leeks, and garlic to the Dutch oven; cook and stir about 3 minutes or until mushrooms and leeks are tender.
  2. Carefully add broth, potatoes, and pepper to Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in carrot.
  3. Stir together flour and melted margarine. Add flour mxture and half-and-half to Dutch oven. Cook and stir over medium heat until bubbly. Add shrimp and/or scallops and pancetta. Cook and stir 2 to 3 minutes more or until shrimp are pink and scallops are opaque. Ladle into bowls. If desired, garnish with lemon slices and/or fresh thyme. Makes 8 main-dish or 12 side-dish servings.

From the Test Kitchen

*

If you use frozen shrimp and/or scallops, thaw them before adding to the chowder.

Prepare Mushroom, Leek, and Seafood Chowder as directed through step 2. Cover and refrigerate up to 2 days. To serve, in a Dutch oven bring chilled soup mixture to simmering. Continue as directed in step 3.

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Nutrition Facts (Mushroom, Leek, and Seafood Chowder)

  • Per serving:
  • 231 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 85 mg chol. ,
  • 453 mg sodium ,
  • 18 g carb. ,
  • 2 g fiber ,
  • 13 g pro.
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