Scallop and Mushroom Chowder
Tried a new recipe tonight. It’s a slightly modified version of Sandra Lee’s Scallop and Mushroom Chowder
The main difference is that I have removed the celery as I really dislike the taste and consistency of cooked celery and upped the seafood seasoning to 2 teaspoons to make up the celery flavor. I also add a splash of heavy cream just to make it a creamier chowder
Ingredients
4 tablespoons butter, divided use
1/2 pound bay scallops, rinsed and patted dry
1/4 cup all-purpose flour
1 (8-ounce) package sliced mushrooms
1/4 cup white wine, preferably Chardonnay
1 (10-ounce) can condensed cream of potato soup (recommended: Campbell’s)
1 (8-ounce) bottle clam juice
2 teaspoon seafood seasoning
1 splash of heavy cream
In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
Melt remaining 2 tablespoons of butter in pan. Saute mushrooms for 5 minutes.
Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice add the splach of heavy cream and simmer for 3 minutes.
Served this with a bottle of Harpoon’s UFO Pumpkin Ale. The heavy nature of the ale complimented the thickness of the chowder and the pumpkin and spices really brought out the sweetness of the bay scallops.
Enjoy!
And remember… the food abides…
Blue Moon Caramel Apple Spiced Ale
In truth, I don’t particularly care for Blue Moon’s standard Belgian White Ale; there’s too much citrus, the bouquet is overpowering and if stored even the slightest bit improperly, it skunks very easily. However they always do a phenomenal job with their seasonal offerings. Last year I tried their Harvest pumpkin Ale and was pleasantly surprised. While not the “champagne” of the available pumpkin offerings, it can hold its own among them and has the advantage of being more readily available in grocery stores, at least here in Tampa.
So last night I was hanging out with some friends and my buddy pours us a couple of glasses of another one of Blue Moon’s autumn seasonal beers, the Carmel Apple Spiced Ale which I had yet to try.
Incredible beer! It’s much sweeter than a standard ale and the spice and caramel notes are definitely there, but what this beer does very well is add the flavor of apple without it tasting like a cider (neither my palette or my stomach are a fan of ciders). You actually get the subtile hints of a candy apple which is a perfect fall flavor.
Solid seasonal offering from Blue Moon. This is autumn in a glass!
Have you tried this? If so, leave your thoughts in the comments section!
And remember… the food abides…
Tampa Food Dude 