Indulge in a bowl of rich and creamy Scallop, Leek, and Mushroom Chowder. This satisfying soup combines tender scallops, sautéed leeks, and earthy mushrooms in a velvety broth seasoned with aromatic spices. It's the perfect dish to warm you up on a chilly evening or impress your friends and family with its gourmet flavors. Follow this easy recipe and experience the ultimate comfort food that will leave you craving for more.
Ingredients
- 1 pound fresh scallops, patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only, thinly sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- In a large pot, heat the olive oil and butter over medium heat. Add the sliced leeks and sauté until they become soft and translucent, about 5 minutes.
- Add the mushrooms, minced garlic, and dried thyme to the pot. Cook for an additional 5 minutes, or until the mushrooms are tender.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
- Slowly pour in the chicken or vegetable broth while stirring continuously. Bring the mixture to a boil and then reduce the heat to low. Allow the soup to simmer for 10 minutes, stirring occasionally.
- Meanwhile, heat a separate skillet over medium-high heat. Add the scallops and sear them for 2-3 minutes on each side, or until they develop a golden crust. Remove the scallops from the skillet and set them aside.
- Once the soup has simmered, stir in the heavy cream and milk. Season with salt and pepper to taste. Continue to cook for an additional 5 minutes.
- To serve, ladle the chowder into bowls and top each portion with seared scallops. Garnish with chopped fresh parsley.
- Enjoy the creamy and flavorful Scallop, Leek, and Mushroom Chowder with crusty bread on the side.
