Shrimp and Scallop Chowder Popular Recipes

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Shrimp and Scallop Chowder

"Pureed rice gives this delicious chowder a smooth and creamy texture, a great start to any meal!"

Ingredients :

• 4 cups water
• 2 cups uncooked white rice
• 3 (10 ounce) cans clam juice, divided
• 1/4 cup butter, divided
• 1 small sweet onion (such as Vidalia®), diced
• 1 thick slice honey ham, diced
• 4 cloves garlic, minced
• 3 potatoes, peeled and cut into bite-size pieces
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1/2 pound small sea scallops
• 1 (10 ounce) can sweet corn, drained
• 1/4 teaspoon garlic powder, or to taste
• 1/4 teaspoon onion powder, or to taste

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H35M

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Place rice and 1/2 can clam juice in a blender; puree until smooth.
• Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion, ham, and garlic; cook and stir until garlic starts to pop, about 10 minutes. Mix in potatoes, salt, and pepper. Add the remaining 2 1/2 cans clam juice. Cover the chowder base and cook until potatoes are fork-tender, about 15 minutes.
• Dice shrimp into small pieces. Add shrimp and scallops to the chowder base. Cook until shrimp turns pink and scallops are opaque, about 5 minutes. Stir in the rice puree, the remaining 2 tablespoons butter, corn, garlic powder, and onion powder. Reduce heat to low. Simmer, covered, until flavors combine, about 5 minutes.

Notes :

• You can substitute margarine for the butter.

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