A hearty, savory seafood chowder. A colorful, flavorful presentation with garnishes. This is my own creation but I got the idea of adding swiss cheese from a famous restaurant in Virginia Beach built in the 1960's which added a unique taste to one of their seafood soups. Sadly, in 2003 when Hurricane Isabel came through it caused extensive damage and the restaurant was torn down. Everybody misses this famous landmark.
Ingredients:
1/4 cup FRENCH'S® Honey Mustard
1 oz Fresh shrimp (50-60 per lb)
1 lb Fresh small diver shallops
8 oz Fresh sliced mushrooms
8 tbsp 1 stick butter
1/2 cup Flour
2 cup Swiss cheese, shredded
4 cup Half and Half
4 cup water
2 tsp salt
2 tsp pepper
Directions:
Peel and rinse shrimp. Melt two tbsps butter in large pot, add shrimp and scallops. If small shrimp are not available, cut larger shrimp into 1 inch pieces. If small scallops not available, quarter larger ones. Cook over low heat just until done. Remove shrimp and scallops leaving melted butter and juices. Add two more tbsps butter, melt and saute mushrooms for 3 - 4 minutes. Remove leaving melted butter and juices. Add 4 tbps butter, melt and add flour. Stir until smooth. Add half and half, water and bring to a boil stirring constantly until thickened. Remove from heat. Add shrimp, scallops, mushrooms, mustard, cheese, salt and pepper. Stir well. Cover and heat through over very low heat until heated through, stirring occasionally. If desired garnish each bowl with additional swiss cheese, freshly snipped chives and a sprinkle of Old Bay Seasoning.
Leftovers freeze well in covered plastic container.
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