Bay Scallop Chowder and a White Bordeaux Wine #FishFridayFoodies #Winophiles

Tender, sweet bay scallops incorporated into a chowder with bacon and potatoes will make a perfect first course for your holiday dinner.  I paired mine with a White Bordeaux and it was pure elegance. 

We are getting ready for the holidays with Seasonal Fish/Seafood and Affordable Bordeaux Wine.....

I try to eat locally, sustainably and seasonally when possible.  Living in the Midwest, Michigan specifically, this isn't always easy.  So when I asked the other members of Fish Friday Foodies to join me in sharing a recipe using seasonal fish and seafood, I was thinking I would be able to find some Steelhead Trout as it is caught in our local lakes during this time of year. 

Hah.....fool be I.  It may be seasonal and it may be getting caught but I certainly couldn't find any in any local markets nor did any of my friends who love to fish have any to provide for this event.  

Not one to easily give up on an idea....I went fishing around.  Get it?  Fishing around?  Never mind.....

Anyway, not surprisingly the seasonal fish/seafood for the west coast and east coast are different.  Since I live closer to the east coast I went with bay scallops which are in season all during the cold months in the shallow waters of the Atlantic.

Let's see what the others found in season in their neck of the woods......

• A Day in the Life on the Farm: Bay Scallop Chowder 
• Sneha’s Recipe: Fried Surmai Fish With Surmai Chinchoni 
• Palatable Pastime: Pan Fried Oysters 
• Culinary Adventures with Camilla: Roasted Salmon Over Sage-Scented Stuffing with a Cranberry Relish
• Karen’s Kitchen Stories: Stir-Fried Scallops and Broccoli

You would think since it is prime bay scallop season on the East Coast I would be able to find them relatively easily.  Nope......5 stores and 50 miles later I finally found a bag of frozen bay scallops.  Luckily this soup turned out amazing so it was well worth the effort.

As luck would have it our French Winophiles event for this month, hosted by Linda of My Full Wine Glass, is Affordable Bordeaux. Bordeaux can be very expensive but there are some wonderful bargains available and I find the White Bordeaux is very budget friendly.  

I found this bottle of Clod des Lunes at wine.com for under $20.  It is citrusy, fresh and crisp.  It was the perfect pairing with this rich, buttery chowder.  I love having fancy dinner parties during the holidays where each course is accompanied by a wine that complements the dish.  This chowder will make an excellent first course and I would absolutely reccomend this wine to serve with it.

The French Winophiles are going to be getting together to discuss affordable Bordeaux wines and holiday pairings on Twitter Chat tomorrow at 11 am ET.  We would love for you to join us.  You will find us by following #Winophiles.  Here are some of the topics we will be discussing.......

• Sparkling Wine Secrets: Cremant from Bordeaux Paired with Bisque, Gourmet Grilled Cheese from Gwendolyn at Wine Predator
• How to Balance Quality vs. Price in Bordeaux Starting with Saint Émilion from Jeff at foodwineclick
• Cru Bourgeois: Welcoming Wines for Experts and Novices Alike from Susannah at avvinare 
• Château Roc de Candale Saint-Émilion with Skirt Steak and Roasted Leeks from Nicole at Somm's Table 
• Chateau Haut Guillebot with Mini Cheeseball Truffles for Thanksgiving from Terri at Our Good Life 
• Bay Scallop Chowder and a White Bordeaux Wine from Wendy at A Day in the Life on the Farm 
• Spiced Pork Tenderloin with a Cherry Sauce with an Affordable Bottle of Bordeaux: Chateau des Mille Anges 2016 from Camilla at Culinary Adventures with Camilla 
• Getting Good Bang for Your Bordeaux Buck from Cathie at Side Hustle Wino 
• Bargain-hunting for a Côtes de Bordeaux celebration wine from Linda at My Full Wine Glass

So go out and find yourself a bottle of Bordeaux to enjoy during the holiday season.  I am sharing this chowder recipe that I adapted from one found on Allrecipes.  It is quick, easy, comforting and delicious.  Happy Holidays........

soup, chowder, seafood, first course, quick, easy

Soup

American

Yield: 8 first course servings or 4 main course servings

Author: Wendy Klik

Bay Scallop Chowder

Tender, sweet bay scallops incorporated into a chowder with bacon and potatoes will make a perfect first course for your holiday dinner.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 2 slices, thick cut bacon, diced
• 1/2 vidalia onion, diced
• 1 rib celery, diced
• 2 cloves garlic, minced
• 1 (8 oz) bottle clam juice
• 1 (15 oz) can chicken broth
• 4-5 small yukon gold potatoes, diced
• salt and pepper, to taste
• 1/2 c. heavy cream
• 1 t. lemon zest
• 1 lb bay scallops

Instructions

1. Place a soup pot over med heat. Add the bacon and cook until fat is rendered and the bacon is starting to brown, about 5 minutes. Add the onions to the pot and cook until translucent about 3-4 minutes. Stir in the celery and garlic and cook for another minute or two, until fragrant.
2. Add the clam juice, chicken broth and potato to the pot. Season with salt and pepper and bring to a simmer. Cook for 15-20 minutes, until potato is tender.
3. Stir in the cream and lemon zest and let cook for a few minutes until warmed and flavors are combined. Add the scallops and cook until tender and white, 4-5 minutes longer.

Notes:

Adapted from a recipe found at allrecipes.com

Nutrition Facts

Calories

217.38

Fat (grams)

7.13

Sat. Fat (grams)

3.95

Carbs (grams)

23.71

Fiber (grams)

2.21

Net carbs

21.51

Sugar (grams)

3.69

Protein (grams)

15.70

Sodium (milligrams)

623.46

Cholesterol (grams)

44.02

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Smoked Salmon Chowder

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