Saturday, January 4, 2014

Scallop and Corn Chowder Crockpot Recipe

Scallop and Corn Chowder Crockpot Recipe

Ingredients needed:

* 6 tablespoons butter, divided
* 1 bunch leeks, cleaned well and diced
* 3/4 pound pancetta, diced
* 5 small Yukon Gold potatoes, sliced
* 5 1/4 cups fish broth
* 2 cups of corn
* 1 to 2 tablespoons minced fresh thyme, divided
* 4 tablespoons all-purpose flour
* 1 pound sea scallops, quartered
* 1 pint of heavy cream
* Freshly ground black pepper

Preparation steps:

* Heat 2 tablespoons butter in skillet over medium-high heat. Add leeks and cook, stirring until softened and just beginning to brown. Remove to crockpot.
* In same skillet over medium heat, cook pancetta until lightly browned; remove to crockpot. Add potatoes, broth, corn and 1/2 to 1 tablespoon thyme. Cover; cook on low for 4 to 6 hours or on high for 2 to 3 hours, or until potatoes are tender.
* In large saucepan, combine 4 tablespoons of butter and flour and stir constantly 5 minutes over medium heat to make roux. Stir in 2 large ladles of broth from crockpot. Stir until fully combined and return mixture to crockpot, stirring until roux blends with broth. Add scallops and cook about 10 minutes or until scallops are just cooked through.
* Stir in cream and garnish with pepper and remaining thyme.

(Serves 6 to 8)

No comments:

Post a Comment