Dive into a bowl of comfort with our Scallop Chowder featuring Smoked Salmon, Dill, and New Potatoes! This luxurious seafood dish is not only a feast for the eyes but also a delightful explosion of flavors that will transport your taste buds straight to the coast. Imagine tender scallops and smoky salmon mingling in a creamy broth, perfectly complemented by the freshness of dill and the heartiness of new potatoes. Whether you're hosting a dinner party or simply treating yourself to a gourmet experience at home, this chowder is sure to impress. Ready to discover the secrets to this mouthwatering recipe? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 pound scallops
- 1 cup smoked salmon, chopped
- 2 cups new potatoes, diced
- 1 onion, chopped
- 2 cups heavy cream
- 2 tablespoons fresh dill, chopped
- 4 cups fish stock
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the scallops under cold water and pat them dry with paper towels. Chop the smoked salmon into bite-sized pieces. Dice the new potatoes into small cubes, and chop the onion finely. Fresh dill should be washed and chopped as well.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Next, add the diced new potatoes to the pot with the onions. Stir well to combine, and cook for an additional 5 minutes, allowing the potatoes to soften slightly.
- Pour in the fish stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are cooked, stir in the heavy cream and continue to simmer for another 5 minutes. This will help to thicken the chowder and create a creamy texture.
- Gently fold in the scallops and chopped smoked salmon. Allow the chowder to simmer for an additional 5 minutes, or until the scallops are opaque and cooked through.
- Season the chowder with salt and pepper to taste. Stir in the fresh dill just before serving to retain its vibrant flavor.
- Serve the scallop chowder hot, garnished with additional dill if desired. Enjoy this rich and flavorful seafood dish with crusty bread or crackers on the side.
Tips
- Ingredient Prep: Ensure all your ingredients are prepped before starting. Rinse and dry the scallops, chop the smoked salmon, dice the new potatoes, and finely chop the onion and dill. This will streamline your cooking process and make everything come together smoothly.
- Sautéing the Onion: Don’t rush the sautéing of the onions. Cooking them until they are translucent enhances their sweetness and adds depth to your chowder.
- Simmering Potatoes: When adding the new potatoes, make sure they are diced into uniform pieces to ensure even cooking. This will help them soften perfectly within the cooking time.
- Thickening the Chowder: For an extra creamy texture, let the chowder simmer a bit longer after adding the heavy cream, but avoid boiling it vigorously to prevent curdling.
- Cooking Scallops: Be gentle when folding in the scallops and avoid overcooking them. They should only take about 5 minutes to cook through; they’re done when they turn opaque.
- Seasoning: Always taste your chowder before serving. Adjust the salt and pepper to your liking, and remember to add the fresh dill just before serving to keep its flavor vibrant.
- Serving Suggestions: Pair your chowder with crusty bread or crispy crackers for a perfect meal. A sprinkle of extra dill on top adds a lovely touch to your presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 120mg
