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Saute the vegetables in bacon drippings for the most flavorful soup starter ever. Serve this shrimp and scallop chowder with a roll or piece of baguette to sop up every last drop.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook pancetta or bacon in a 4-quart Dutch oven till 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 till mushrooms and leeks are tender.

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  • Carefully add potatoes, broth, and 1/4 teaspoon pepper to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till potatoes are tender. Add shredded carrot.

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  • To serve, thaw shrimp and scallops, if frozen. Stir together melted margarine and flour. Add flour mixture and half-and-half to Dutch oven. Cook and stir over medium heat till bubbly. Add shrimp, scallops, and pancetta. Cook and stir 2 to 3 minutes more or till shrimp are pink and scallops are opaque. Ladle into bowls. If desired, garnish with lemon slices and/or thyme.

Nutrition Facts

278 calories; 14 g total fat; 6 g saturated fat; 76 mg cholesterol; 543 mg sodium. 24 g carbohydrates; 3 g fiber; 16 g protein; 484 RE vitamin a; 12 mg vitamin c; 101 mg calcium; 4 mg iron;

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