≡   Categories
Scallop and Shrimp Chowder

1 12 cups onions, chopped
1 12 cups celery, chopped
2 garlic cloves, minced (I use 6, actually)
1 12 lbs yukon gold potatoes, diced
1 teaspoon salt
1 12 teaspoons pepper
14 cup flour
2 cups clam juice
2 cups skim milk
1 tablespoon anise, finely ground
1 12 teaspoons thyme
1 12 lbs sea scallops, cut in 1-inch pieces
8 ounces shrimp, tail off and deveined
1 cup half-and-half (fat free works great)


Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender). Add minced garlic and saute another minute. Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes. Sprinkle flour over potato mixture and cook another minute or two. Add clam juice and skim milk; bring just to a boil, stirring constantly, and then reduce heat immediately. Simmer for about 20 minutes, or until potatoes are tender. With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Puree and add back to soup. Stir in remaining salt and pepper, as well as aniseseed and thyme. (Note re: anise -- it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. If not, just use bottled ground anise.) Simmer 10 minutes. Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked. Add half-and-half and cook a few more minutes, until heated thoroughly.

Source: www.food.com