Shrimp and Scallop Chowder with Brie

Mikekey *


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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40 Min
40 Min
Stove Top


  • 1 Tbsp
    butter, unsalted
  • 1/4 c
    minced onion
  • 1 clove
    garlic, minced
  • 2 c
  • 2 c
    frozen hashbrowns
  • 1
    bay leaf
  • 16 oz
    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 c
    heavy cream
  • ·
    salt and pepper, to taste

How to Make Shrimp and Scallop Chowder with Brie


  1. Heat butter in a large saucepan, over medium heat. Add onion and garlic and saute for 10 minutes, until onion is soft but not browned.
  2. Add 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.
  3. Stir in shrimp, scallops and cream. Bring back to simmer and cook until shrimp and scallops are done, about 5 minutes. Do not over cook.
  4. Remove bay leaf and season with salt and pepper.
  5. NOTE: 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.

Printable Recipe Card

About Shrimp and Scallop Chowder with Brie

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: French

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