Scallop Chowder with Tomatoes and Canadian Provolone
1 small onion, sliced
1 carrot, sliced
1 cup (250 mL) corn kernels
3 cups (750 mL) water
1 cup (250 mL) canned small clams with juice
1 tsp (5 mL) concentrated fish stock
1 tsp (5 mL) concentrated vegetable bouillon
Freshly ground black pepper, to taste
Dried thyme and rosemary
1 cup (250 mL) milk
8 oz (250 g) medium-size scallops
2 tomatoes, seeds removed, cubed
8 oz (250 g) Canadian Provolone* cheese, in small cubes
In a saucepan, bring first nine ingredients to a boil. Reduce heat to medium-low and cover. Simmer 10 minutes.
Add milk, scallops and tomatoes. Cover, turn off heat and let stand for 15 minutes.
Reheat, if necessary, before serving. Place Canadian Provolone cubes in the bottom of individual bowls and cover with hot chowder. Mix gently. Accompany with crusty bread
Complementary Wines: Chardonnay
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