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Bay Scallop Chowder
Bay Scallop Chowder
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Kitchen View

Ingredients

  • 2 tablespoons Dierbergs olive oil
  • ½ cup diced onion
  • ½ cup diced celery
  • ½ teaspoon coarse salt
  • Freshly ground black pepper
  • ¼ cup Dierbergs flour
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 2 cups peeled and diced potato
  • 1 pound bay scallops
  • 1 cup half-and-half
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons minced fresh parsley

Directions

In large saucepan, heat olive oil over medium-high heat. Add onion, celery, salt, and pepper; cook stirring often until onion wilts, about 5 minutes.

 

Add flour; cook stirring constantly for 1 minute. Slowly stir in broth and water; bring to a boil. Add potato; reduce heat and gently simmer until tender, about 10 to 12 minutes.

 

Stir in scallops, half-and-half, and Old Bay; cook stirring often until scallops are opaque and chowder is thickened, about 10 to 12 minutes.

 

Ladle into serving bowls. Garnish with parsley.

Nutrition Information

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 305
Cholesterol: 48 mg
Fat: 14 g
Sodium: 1080 mg
Carbohydrates: 25 g
Protein: 19 g
Fiber:
Saturated Fat: 5 g
Kitchen View

Bay Scallop Chowder

Ingredients

  • 2 tablespoons Dierbergs olive oil
  • ½ cup diced onion
  • ½ cup diced celery
  • ½ teaspoon coarse salt
  • Freshly ground black pepper
  • ¼ cup Dierbergs flour
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 2 cups peeled and diced potato
  • 1 pound bay scallops
  • 1 cup half-and-half
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons minced fresh parsley

Directions

In large saucepan, heat olive oil over medium-high heat. Add onion, celery, salt, and pepper; cook stirring often until onion wilts, about 5 minutes.

 

Add flour; cook stirring constantly for 1 minute. Slowly stir in broth and water; bring to a boil. Add potato; reduce heat and gently simmer until tender, about 10 to 12 minutes.

 

Stir in scallops, half-and-half, and Old Bay; cook stirring often until scallops are opaque and chowder is thickened, about 10 to 12 minutes.

 

Ladle into serving bowls. Garnish with parsley.

Nutrition Information

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 305
Cholesterol: 48 mg
Fat: 14 g
Sodium: 1080 mg
Carbohydrates: 25 g
Protein: 19 g
Fiber:
Saturated Fat: 5 g