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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Shrimp and scallops make this thick, cheesy and chunky chowder extra-special. Itâs packed with veggies, and the crispy bacon makes a yummy garnish. Ingredients:
6 bacon strips, chopped |
2 celery ribs, finely chopped |
1/2 cup chopped sweet orange pepper |
1 small onion, finely chopped |
2 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) chicken broth |
2 cups 2% milk |
2 medium red potatoes, cubed |
1 teaspoon seafood seasoning |
1/4 teaspoon salt |
1/2 pound uncooked medium shrimp, peeled and deveined |
1/2 pound bay scallops |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
2. In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened.
3. Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
4. Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon. Yield: 6 servings.
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