Indulge in the rich flavors of the Caribbean with Sweet Jerk Scallop Chowder. This hearty chowder combines tender scallops, sweet potatoes, and a blend of Caribbean spices for a twist on a classic comfort dish. Creamy and comforting, each spoonful offers a taste journey that satisfies both the palate and the soul.
SWEET JERK SCALLOP CHOWDER
Recipe By: Chef Huda Mu'min | JUST SAVOR
After cleaning your scallops, pat them dry with a paper towel and season with salt and pepper. Cook for about 2 minutes on both sides until golden brown, then remove from pan and set aside.
Add additional oil to the pan, then add in onions, red peppers, carrots, celery and Cajun seasoning to the same saucepan and sauté for about 7-10 minutes. Add in potatoes, wine, broth, and cream and stir. Bring to a boil, stir then reduce to a simmer. Cook until potatoes are tender for about 10-15 minutes. Once the potatoes are tender add the scallops and corn let simmer for 3-5 minute.
Now, let’s make something Pretty and Delicious! To serve spoon portion into the desired bowl. For garnish sprinkle cooked sausage and parsley over top. Finish with fresh cracked black pepper. Enjoy!
Yields: 4 Servings
What You Need
1 1/2 pounds Sea Scallops
4-6 ounces of turkey kielbasa sausage
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon of olive oil
1/2 yellow onion - diced
1/2 cup carrots - diced
1/2 cup celery - diced
1/2 cup red bell pepper - diced
1 cup sweet yellow corn kernels
4-6 ounces of turkey kielbasa sausage
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon of olive oil
1/2 yellow onion - diced
1/2 cup carrots - diced
1/2 cup celery - diced
1/2 cup red bell pepper - diced
1 cup sweet yellow corn kernels
1/2 pound red bliss potatoes - cut into a 1/2-inch dice
1/4 cup flat leaf parsley - rough chopped
2 teaspoons Just Savor By Chef Huda s Sweet Jerk
2 teaspoons Just Savor By Chef Huda s Sweet Jerk
Start with placing a large saucepan over medium-high heat. Add in oil then sauté sausage for 3-5 minutes until cooked. Once done remove from pan and set aside. Leave sausage oil and dripping in the pan.
After cleaning your scallops, pat them dry with a paper towel and season with salt and pepper. Cook for about 2 minutes on both sides until golden brown, then remove from pan and set aside.
Add additional oil to the pan, then add in onions, red peppers, carrots, celery and Cajun seasoning to the same saucepan and sauté for about 7-10 minutes. Add in potatoes, wine, broth, and cream and stir. Bring to a boil, stir then reduce to a simmer. Cook until potatoes are tender for about 10-15 minutes. Once the potatoes are tender add the scallops and corn let simmer for 3-5 minute.
Now, let’s make something Pretty and Delicious! To serve spoon portion into the desired bowl. For garnish sprinkle cooked sausage and parsley over top. Finish with fresh cracked black pepper. Enjoy!
