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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Jane
Posts:
1,656
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Re: DocChuck’s Choice Scallop Chowder
Posted:
May 21, 2009 7:55 AM
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> THE RECIPE DOESN'T SAY HOW MANY TBSP. OF BUTTER? I'M
> VERY ANXIOUS TO TRY YOUR RECIPE!
>
> JANET
I'm with Jen, maybe 1-2 tablespoons depending on what it looks like when you chop the veggies. Sometimes 1 tablespoon is not quite enough for me.
The next time Doc Chuck comes around, he'll probably correct us both. 
Jane
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Posts:
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Re: DocChuck’s Choice Scallop Chowder
Posted:
May 20, 2009 1:56 PM
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i am guestimating 1 tbsp...
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1
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Re: DocChuck’s Choice Scallop Chowder
Posted:
May 20, 2009 1:17 PM
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THE RECIPE DOESN'T SAY HOW MANY TBSP. OF BUTTER? I'M VERY ANXIOUS TO TRY YOUR RECIPE!
JANET
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158
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Re: DocChuck’s Choice Scallop Chowder
Posted:
May 4, 2009 1:57 PM
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> Doc, I would love your recipe for Crockpot Crab
> Rangoon. Any chance you will post it soon?
I have said before that it is my wife's recipe, not mine.
She's a young and vibrant woman -- a much sought-after maxillofacial surgeon, actually.
I have asked her to post it when she has time, which I seriously doubt she will have anytime soon.
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180
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Re: DocChuck’s Choice Scallop Chowder
Posted:
May 4, 2009 12:40 PM
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Doc, I would love your recipe for Crockpot Crab Rangoon. Any chance you will post it soon?
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Moderator_Jane
Posts:
1,656
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Re: DocChuck’s Choice Scallop Chowder
Posted:
May 4, 2009 11:03 AM
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Your recipe sounds wonderful, Doc. I love a good chowder.
Jane
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Re: DocChuck’s Choice Scallop Chowder
Posted:
May 4, 2009 11:01 AM
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> DocChuck’s Choice Scallop Chowder
>
> We do not do Easter and all the attached holidays
> (holy days?), but we do like to join the religious
> folks in preparing Good Eats, at home of course, for
> their special weekend. A good chowder, especially
> scallop or lobster chowder, is a favorite and usually
> accompanies most of our frequent seafood dinners.
>
>
> Ingredients:
>
> 1 pound IQF (individually quick frozen) small
> scallops (we prefer wild Argentine scallops)
> 4 strips of good quality hardwood-smoked,
> thick-sliced bacon
> ~ ½ pound diced potatoes (we use Yukon Gold) diced
> about ¼-inch cubes
> ½ cup diced carrot, diced about ⅛-inch
> ½ cup diced celery, diced about ⅛-inch
> ¾ cup diced yellow onion, diced small
> 1 8-ounce bottle of clam juice (we use Snow’s ‘All
> Natural’)
> ½ pint heavy cream
> ⅔ cup white wine (drinking wine, NOT ‘cooking’ wine)
> 1 tsp red pepper flakes
> ½ tsp paprika
> tbs butter
> 3 tsp flour
> salt and pepper to taste
>
> chopped fresh curly parsley, for garnish
> Oyster Crackers, for serving if desired
>
> Instructions:
>
> Thaw the IQF scallops for about 12 hours in the
> refrigerator. Drain but DO NOT rinse. Set aside.
>
> Fry or microwave the bacon until crisp. Cool, then
> crumble. Set aside.
>
> Melt butter in a heavy-bottomed large saucepan. Stir
> in onion, carrot, and celery. Sauté until the onion
> is translucent and the carrots and celery are
> slightly soft. Add flour, stir.
>
> Microwave the potatoes for 1½ minutes with ¼ cup clam
> juice, then stir into the softened veggie mixture
> above.
>
> Add salt and pepper and stir gently.
>
> Let cook (simmer) for about 10 minutes. Pour in the
> remaining clam juice and the white wine.
>
> Continue medium heat (high simmer) for 30 minutes.
>
> Check the texture of the veggies. If thoroughly
> tender, then add the scallops and cream.
>
> Bring up to low boil for about 2 minutes to thicken.
>
> Add the crumbled bacon and stir.
>
> Garnish with chopped parsley and serve in heated
> bowls.
>
> Check out this link for more recipes!
> http://profile.myspace.com/index.cfm?fuseaction=user.v
> iewprofile&friendid=432352292
Doc, that sounds wonderful, and I totally agree, never use any wine to cook, you wouldn't serve at the table.
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Posts:
158
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DocChuck’s Choice Scallop Chowder
Posted:
May 4, 2009 10:50 AM
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DocChuck’s Choice Scallop Chowder
We do not do Easter and all the attached holidays (holy days?), but we do like to join the religious folks in preparing Good Eats, at home of course, for their special weekend. A good chowder, especially scallop or lobster chowder, is a favorite and usually accompanies most of our frequent seafood dinners.
Ingredients:
1 pound IQF (individually quick frozen) small scallops (we prefer wild Argentine scallops)
4 strips of good quality hardwood-smoked, thick-sliced bacon
~ ½ pound diced potatoes (we use Yukon Gold) diced about ¼-inch cubes
½ cup diced carrot, diced about ⅛-inch
½ cup diced celery, diced about ⅛-inch
¾ cup diced yellow onion, diced small
1 8-ounce bottle of clam juice (we use Snow’s ‘All Natural’)
½ pint heavy cream
⅔ cup white wine (drinking wine, NOT ‘cooking’ wine)
1 tsp red pepper flakes
½ tsp paprika
tbs butter
3 tsp flour
salt and pepper to taste
chopped fresh curly parsley, for garnish
Oyster Crackers, for serving if desired
Instructions:
Thaw the IQF scallops for about 12 hours in the refrigerator. Drain but DO NOT rinse. Set aside.
Fry or microwave the bacon until crisp. Cool, then crumble. Set aside.
Melt butter in a heavy-bottomed large saucepan. Stir in onion, carrot, and celery. Sauté until the onion is translucent and the carrots and celery are slightly soft. Add flour, stir.
Microwave the potatoes for 1½ minutes with ¼ cup clam juice, then stir into the softened veggie mixture above.
Add salt and pepper and stir gently.
Let cook (simmer) for about 10 minutes. Pour in the remaining clam juice and the white wine.
Continue medium heat (high simmer) for 30 minutes.
Check the texture of the veggies. If thoroughly tender, then add the scallops and cream.
Bring up to low boil for about 2 minutes to thicken.
Add the crumbled bacon and stir.
Garnish with chopped parsley and serve in heated bowls.
Check out this link for more recipes!
http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendid=432352292
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