Cajun Scallop Chowder

Creamy chowder with scallops, vegetables, and Cajun spices. Serve with a loaf of French bread and butter. Great meal for a cool evening.

Step: 1

Place the mixed vegetables in a pot with enough water to cover and bring to a boil until the vegetables are tender, about 5 minutes. Drain and set aside.

Step: 2

Melt the butter in a pot over medium-low heat; cook and stir the onion, garlic, mushrooms, and Cajun seasoning in the melted butter until the onion is tender, but not yet browned, about 5 minutes. Stir in the flour. Pour in the milk; cook and stir until thickened and beginning to bubble. Add the scallops, salt, and pepper; continue cooking until the scallops are opaque, 5 to 7 minutes. Fold the vegetables into the mixture and cook until the vegetables are reheated, 2 to 3 minutes. Serve immediately.

Per Serving: 355 calories; protein 37.1g; carbohydrates 32.7g; fat 9.5g; cholesterol 91.1mg; sodium 1398.1mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.