Scallop, Leek, and Mushroom Chowder Recipe

Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft about 5 minutes. Drain.

Heat oil in a large skillet over medium heat. Add leeks and shallot and cook stirring frequently until soft 3 to 5 minutes. Add garlic and stir until fragrant about 1 minute. Add mushrooms and thyme and cook until mushrooms are soft but not browned another 3 to 5 minutes. Add 1/2 sherry and stir until reduced by about half about 5 minutes more.

Melt butter in a large soup pot over medium heat. Add flour and stir to create a paste. Slowly whisk vegetable stock into the flour mixture until fully incorporated and smooth. Add milk and stir to mix fully. Transfer mushroom mixture from the skillet to the soup pot being sure to scrape all of the glaze from the skillet as well. Add ginger salt and pepper to taste keeping it mild for now. Add an additional dash or 2 of sherry to the soup if desired.

Bring soup to a boil about 5 minutes. Add scallops and boil for 3 minutes; test one to be sure they are cooked before serving. Stir in cooked potatoes and season with additional salt pepper and cayenne pepper as desired.