Paella Chowder

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!

 

 

 

 

 

17 Responses to “Paella Chowder”

  1. SauceBox

    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!

    Reply
  2. petra08

    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! 🙂

    Reply
  3. Angie | Fiesta Friday

    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?

    Reply
    • chefjulianna

      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!
      🙂

      Reply

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