Paella Chowder
Paella Chowder
Is it soup season yet? I hope so! I don’t know about you, but I am so ready for the fall. Think rainy days, cloudy skies, cooler temperatures, and the crunch falling leaves under your feet. I am done with the drought; the scorching temperatures and relentless smoky skies. I know I am whining, but this is the west coast – a rain forest, and I can’t handle the heat we have been enduring. So, in honour of the rain that finally fell in the last few days, I am presenting you with the perfect soup for fall! And what better way to celebrate a welcome event, than with Paella – well, a chowder named after it, anyway! This is one beautiful bowl of soup, so colourful and chock full of flavours, it will make you feel like dancing the flamenco!
Serve this chowder with some good crusty rolls for dunking and sopping up the last bits of soup in the bowl. Add a crisp glass of white wine, and your meal is a party!
This recipe come from one of my very favourite series: “Whitewater Cooks with Friends”, by Shelley Adams, which I have modified.
I will be sharing this celebratory bowl with the gang at Fiesta Friday this week. See you all there!
Paella Chowder
Ingredients:
2 tablespoons olive oil
I medium onion, diced
1 carrot, diced
2 stalks celery, diced
1/4 cup white rice
½ teaspoon saffron threads, crushed
1 cup white wine
4 cups chicken stock
½ cup whipping cream
2 smoked Italian sausages, sautéed and cut into diagonal slices (I used Andouille, but chorizo would be good too)
I cup frozen green peas, thawed
6 – 8 seas scallops
¾ lb uncooked prawns, shelled and deveined
2 tablespoons green onions, sliced
salt and pepper to taste
freshly squeezed lemon juice
Method:
Heat oil in a soup pot over medium heat.
Add carrot, onion and celery and sautée until soft.
Add rice, wine, saffron, and stock and simmer, covered, until the rice and vegetables are soft.
Remove from the heat and cool for 20 minutes.
Purée with a hand-held blender until the mixture is smooth.
Stir in the whipping cream.
Return the pot to low heat. Add the sausage, peas and scallops.
Heat for 10 minutes on medium heat.
Add prawns and cook until they are pink.
Season with salt and pepper. Add a generous amount of freshly squeezed lemon juice.
Garnish with green onions and serve.
Let’s celebrate the arrival of soup season!
Foodie On Board 
19 Responses to “Paella Chowder”
Sounds awesome! Thanks for the recipe, I’ll have to try it soon! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!
Hey, so glad to have you along! I will check out your blog for sure! 😀
Awesome! Sounds good!
oh, yummmm
So glad you like it! 😀
What a great dish with all the flavours of a good paella!
So nice to “see” you, Hilda! Glad you can appreciate this chowder! It’s really worth a go! 😀
I will definitely make this soon.
Perfect paella but I would leave out the scallops 🙂
Lovely thing about Paella! You can improvise all you want! 😀
I can’t imagine any better way to celebrate soup season! A big bowl of this sounds absolutely wonderful, the flavors, the color, you are so deliciously creative! 🙂
Hey Petra! Yes, BIG bowls are necessary for this soup! We gobbled up the whole pot the first time I made it! 😀
Nice chowder, sounds incredible 😀
Thanks so much, Chef! 😀
Omg, it’s back to being hot and humid here! So this soup, which sounds amazing, will have to wait 🙂 I shouldn’t be complaining, it’ll probably be freezing next week, who knows! Btw, are you on Pinterest?
Oh, I ‘m so glad the weather is cooling off here!! It has actually been jacket weather for the last few days!! Yeah! I hope it cools off for you soon. 🙂
Yes, I’m on Pinterest, but I don’t spend much time there and often forget to post my stuff… trying to slow down a bit on social media and focus on other things!
🙂
I know what you mean about social media. I was asking so I can send you the invite to join the FF group board.
Awesome! Check out my blog. I just posted a corn chowder recipe!!!
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