Mushroom, Leek, and Seafood Chowder
- 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.
- 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.
- 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 ,
- 13 g fat
- (5 g sat. fat ,
- 85 mg chol. ,
- 453 mg sodium ,
- 18 g carb. ,
- 2 g fiber ,
- 13 g pro.