Creamy Scallop Chowder

A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.

Step: 1

Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.

Step: 2

Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

Per Serving: 298 calories; protein 28.6g; carbohydrates 12.8g; fat 12.2g; cholesterol 79.5mg; sodium 920.8mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.