shrimp and scallop chowder with brie
Serve with a crusty bread. See note at bottom of instructions for how to remove rind from brie. This serves two for a main course or 4 for a soup course.
prep time
40 Min
cook time
40 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 1 tablespoon butter, unsalted
- 1/4 cup minced onion
- 1 clove garlic, minced
- 2 cups water
- 2 cups frozen hashbrowns
- 1 - bay leaf
- 16 ounces brie, rind removed (see note)
- 8 medium shrimp, peeled and diced
- 10 medium sea scallops, cut in half (or quarters if using larger scallops-use only 5)
- 1 cup heavy cream
- - salt and pepper, to taste
How To Make shrimp and scallop chowder with brie
-
Step 1Heat butter in a large saucepan, over medium heat. Add onion and garlic and saute for 10 minutes, until onion is soft but not browned.
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Step 2Add water, hashbrowns and bay leaf. Bring to a simmer and cook until potatoes are done, about 10 minutes. Stir in brie and stir until cheese is melted.
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Step 3Stir in shrimp, scallops and cream. Bring back to simmer and cook until shrimp and scallops are done, about 5 minutes. Do not over cook.
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Step 4Remove bay leaf and season with salt and pepper. Serve.
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Step 5NOTE: To remove rind from brie, place brie in freezer for 30 minutes, then trim rind off with a sharp knife. Cut brie into pieces to help melt faster.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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