Shrimp and Scallop Chowder

From Blue Highlands · Public · On Public Aug 2026

8 servings · ~186 cal / serving

Ingredients

Steps show what you need as you go — cook-assist built into the recipe.

1
Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
1½ cup onion, chopped½ cup celery, chopped
2
Add minced garlic and saute another minute.
2 garlic, minced (I use 6 , actually)
3
Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes.
1½ lb Yukon gold potato, diced1 tsp salt¼ cup all-purpose flour
3a
Sprinkle flour over potato mixture and cook another minute or two.
1½ lb Yukon gold potato, diced¼ cup all-purpose flour
4
Add clam juice and skim milk
2 cup clam juice2 cup skim milk
4a
Bring just to a boil, stirring constantly, and then reduce heat immediately.
4b
Simmer for about 20 minutes, or until potatoes are 1/2 tender.
1½ lb Yukon gold potato, diced
5
With a slotted spoon, remove at least 2 cups of potato / celery / onion mixture.
1½ cup onion, chopped½ cup celery, chopped1½ lb Yukon gold potato, diced
5a
Puree and add back to soup.
6
Stir in remaining salt and pepper, as well as aniseseed and thyme. (Note re: anise it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. If not, just use bottled ground anise.)
1 tsp salt1 tbsp anisethyme
6a
Simmer 10 minutes.
7
Add scallops and shrimp, cook about 5 minutes, or until shellfish are cooked.
1½ lb scallops8 oz shrimp (tail off and deveined)
8
Add half - and - half and cook a few more minutes, until heated thoroughly.
1 cup half-and-half (fat free works great)

Estimated per serving

186calories

Protein

12 g

Carbs

25 g

Fat

4.4 g

Sat. fat 2.5 g · Fiber 2.6 g · Sugar 6.4 g · Sodium 85 mg · Cholesterol 67 mg

Based on 9 of 13 ingredients