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.
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yield
2 -4
prep time
40 Min
cook time
40 Min
method
Stove Top
Ingredients For shrimp and scallop chowder with brie
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1 Tbspbutter, unsalted
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1/4 cminced onion
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1 clovegarlic, minced
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2 cwater
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2 cfrozen hashbrowns
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1bay leaf
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16 ozbrie, rind removed (see note)
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8 mdshrimp, peeled and diced
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10 mdsea scallops, cut in half (or quarters if using larger scallops-use only 5)
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1 cheavy cream
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salt and pepper, to taste
How To Make shrimp and scallop chowder with brie
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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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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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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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4Remove bay leaf and season with salt and pepper. Serve.
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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.
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