Is it summer or is it fall? Every day is different around here, and it’s confusing me big time. Do I put on that cute little sundress in the morning, or opt for the sweater that will keep me warm all day? One thing is for sure; I am in the mood for Soup/Chowder no matter which season it is. After downing bowl after bowl of it on our recent vacation, I can’t seem to get enough of the stuff. I bought this wonderful little chowder cookbook in the gift store located at The House of the Seven Gables, and am excited to try out some of its recipes. This time around I just threw everything into the pot though, because I was having one of those days where following a recipe was just too much effort. Some days you’re just not up to making a special trip to the market for the ingredients that you don’t have on hand. The result of not following a recipe was a creamy soup/chowder that had just the perfect consistency. It wasn’t so creamy/decadent that you couldn’t eat more than a few bites without feeling sick, and it wasn’t so watery that it left you searching for more lusciousness. Oh and did I forget to mention that this soup is the perfect vehicle for scallops. They are just so darn tender; it almost makes you want to weep. Even through reheating leftovers, these little gems of the sea stay absolutely tender and moist. You pretty much won’t give a flying fig if you’re scarfing down this soup/chowder wearing a cute little sundress or a big chunky sweater.
- 2 Tablespoons Unsalted Butter
- 1 Large Sweet Onion, Finely Diced
- 1 Carrot, Finely Shredded
- 1/2 Teaspoon Sea Salt
- 1/3 Cup Firefly Sweet Tea Vodka
- 4 Red Potatoes, Peeled and Finely Diced
- 1 Quart Half & Half
- 1 Cup Milk
- 2 Teaspoons Cajun Seasoning
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2 Bay Leaves
- 1 (16-oz.) Package Frozen Bay Scallops
- Finely Chopped Chives and Additional Cajun Seasoning for Garnish (Optional)
- In a large stockpot, melt the butter over medium heat, and then sauté the onion, carrot, and sea salt together for 8 minutes.
- Add the vodka, and sauté for 2 minutes.
- Add the rest of the ingredients to the pot, except for the scallops. Cook for 20 minutes, stirring frequently.
- Add the frozen bay scallops, and continue cooking for 10 minutes.
- Remove the bay leaves before serving.
- Garnish with chives and additional seasoning if desired.
- I used these chives for this recipe. Feel free to use fresh chives if you have them on hand. I was too lazy to walk out into the rain and harvest any.
- The butter tends to separate and rise to the top of this soup/chowder. Don’t fret; just mix it back in before serving out heaping bowls of the soup/chowder.
- I used this Cajun Seasoning, but you can try making your own homemade Cajun Spice Mix.
- Replace the half & half with cream for a more decadent and rich chowder.
- Crumble bacon over the top of the soup/chowder before serving.
- Toss some frozen corn into the soup/chowder if you’re one of those people that prefer corn in your soup/chowder. I am not.
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