Shrimp and Scallop Chowder recipe
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Ingredients
- 4 cups water 2 cups uncooked white rice 3 (10 ounce) cans clam juice, divided ¼ 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 ¼ teaspoon salt, or to taste ¼ teaspoon ground black pepper, or to taste ½ pound uncooked medium shrimp, peeled and deveined ½ pound small sea scallops 1 (10 ounce) can sweet corn, drained ¼ teaspoon garlic powder, or to taste ¼ teaspoon onion powder, or to taste
Nutrition Info
- 484.5 caloriescarbohydrate: 77.1 gcholesterol: 100.2 mgfat: 9.3 gfiber: 4.2 gprotein: 22.1 gsaturatedFat: 5.2 gservingSize: -sodium: 791.3 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Scallop Chowder
Directions
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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.