Shrimp and Scallop Chowder

A rice-clam juice puree lends a smooth and creamy texture to this comforting shrimp and scallop chowder filled with corn, potatoes, and ham.

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 485 Calories

Ingredients

• 4 cups water
• 4 cloves garlic, minced
• 2 cups uncooked white rice
• ¼ teaspoon ground black pepper, or to taste
• ¼ cup butter, divided
• ¼ teaspoon garlic powder, or to taste
• ½ pound uncooked medium shrimp, peeled and deveined
• ¼ teaspoon salt, or to taste
• 1 small sweet onion (such as Vidalia®), diced
• ¼ teaspoon onion powder, or to taste
• 1 (10 ounce) can sweet corn, drained
• 3 (10 ounce) cans clam juice, divided
• 1 thick slice honey ham, diced
• 3 potatoes, peeled and cut into bite-size pieces
• ½ pound small sea scallops

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Step 2

Place rice and 1/2 can clam juice in a blender; puree until smooth.

Step 3

Melt 2 tablespoons butter in a large stock pot over medium heat. Add onion, ham, and garlic; cook and stir until garlic starts to pop, about 10 minutes. Mix in potatoes, salt, and pepper. Add the remaining 2 1/2 cans clam juice. Cover the chowder base and cook until potatoes are fork-tender, about 15 minutes.

Step 4

Dice shrimp into small pieces. Add shrimp and scallops to the chowder base. Cook until shrimp turns pink and scallops are opaque, about 5 minutes. Stir in the rice puree, the remaining 2 tablespoons butter, corn, garlic powder, and onion powder. Reduce heat to low. Simmer, covered, until flavors combine, about 5 minutes.