Mushroom, Leek, and Seafood Chowder

2 users rated this recipe an average rating of 5.0
Makes:
8 servings
Yields:
8 main-dish or 12 side-dish servings
Start to Finish:
50 mins
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Mushroom, Leek, and Seafood Chowder

Ingredients
1 1/2
ounces thinly sliced pancetta or bacon (1-1/2 slices), chopped
2
cups sliced fresh shiitake or other mushrooms
2
leeks, thinly sliced (white parts only)
2
small cloves garlic, minced
2 1/3
cups chicken broth
2
medium potatoes, chopped
1/4
teaspoon pepper
1
small carrot, shredded
2
tablespoons all-purpose flour
2
tablespoons margarine or butter, melted
1 1/2
cups half-and-half or light cream
3/4
pound peeled and deveined shrimp and/or baby scallops*

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.

Nutrition Facts

(Mushroom, Leek, and Seafood Chowder)
    Per serving:
  • 231 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 85 mg chol.,
  • 453 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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