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Mushroom, Leek, and Seafood Chowder

Makes: 8 to 12 servings Yield: 8 main-dish or 12 side-dish servings
Start to Finish 50 mins
Mushroom, Leek, and Seafood Chowder
  • 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*

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 231,
  • Fat, total (g) 13,
  • chol. (mg) 85,
  • sat. fat (g) 5,
  • carb. (g) 18,
  • fiber (g) 2,
  • pro. (g) 13,
  • vit. A (RE) 484,
  • vit. C (mg) 7,
  • sodium (mg) 453,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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