Cajun scallop chowder
This Cajun-inspired soup is a delicious alternative to your usual creamy chowder. The spice is warm and distinct but not overwhelming. Thanks to gimmesomeoven.com from whom I adapted the Cajun seasoning recipe. A little tip if using frozen scallops: to reduce any fishiness, defrost your scallops in a bowl of milk overnight in the fridge, then rinse them with cold water before cooking.
Cajun scallop chowder
This Cajun-inspired soup is a delicious alternative to your usual creamy chowder. The spice is warm and distinct but not overwhelming. Thanks to gimmesomeoven.com from whom I adapted the Cajun seasoning recipe. A little tip if using frozen scallops: to reduce any fishiness, defrost your scallops in a bowl of milk overnight in the fridge, then rinse them with cold water before cooking.
Cooking Instructions
- 1
Throw the bacon into a medium pot and turn the heat to medium. Cook until the bacon strips are crispy and rendered. Remove the bacon and set aside.
- 2
Drain the oil from the pot and add the butter. Once melted, add the leek, garlic, and green pepper. Let sweat for 3 or 4 minutes until softened, then add the potatoes. Let cook about 5 minutes.
- 3
Combine the spices in a small bowl and sprinkle it into the pot. Stir to combine and let cook about 2 minutes. Stir in the flour and cook another 2 or 3 minutes. Pour in the chicken stock and let the soup come to a simmer. Add the scallops and cream and simmer a final 6 to 8 minutes. Check and adjust the seasoning as required. Serve hot, with the bacon you crisped earlier to crumble on top.
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