Chopped Mushroom Stems and Scallop Chowder
Dive into the rich, velvety indulgence of Chopped Mushroom Stems and Scallop Chowder, a gourmet twist on classic comfort food. This recipe brilliantly uses mushroom stems, often overlooked, to add an earthy depth to the chowder, while seared sea scallops provide a luxurious, tender bite. A base of sautéed onions, garlic, and celery combined with creamy potatoes and a hint of fresh thyme creates a harmonious balance of flavors, with a touch of heavy cream for ultimate richness. For added texture, the soup is partially blended, leaving hearty chunks in every spoonful. Whether you’re savoring it as a light dinner or an elegant starter, this chowder is easily elevated with fresh parsley and pairs beautifully with crusty bread. Perfect for cozy nights, this dish is a must-try for seafood and soup lovers alike. Keywords: mushroom stem chowder, scallop chowder recipe, creamy seafood soup, gourmet comfort food, easy chowder recipe.
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Recipe Information
Ingredients
- 2 cups Mushroom stems (chopped)
- 1 pound Sea scallops
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 2 stalks Celery (diced)
- 2 medium Potatoes (peeled and diced)
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Fresh thyme (chopped)
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat.
Pat the scallops dry with paper towels and season them lightly with salt. Sear the scallops in the pot for 1-2 minutes on each side until golden brown. Remove them from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of butter. Sauté the diced onion, minced garlic, and diced celery for 3-4 minutes until softened and fragrant.
Add the chopped mushroom stems and sauté for another 2-3 minutes until they release their moisture.
Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 1 minute, stirring constantly.
Pour in the chicken or vegetable broth slowly while stirring to avoid lumps. Add the diced potatoes, thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then lower the heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Remove the bay leaf from the chowder. Use an immersion blender to puree a portion of the soup for a creamier consistency, leaving some chunks for texture.
Stir in the heavy cream and gently reheat the soup over low heat, being careful not to boil.
Slice the seared scallops into bite-sized pieces and add them to the chowder, cooking for an additional 2-3 minutes until heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
