Scallop Leek and Mushroom Chowder
Ingredients
- 1 large potato, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 3 leeks, sliced 1/8-inch thick
- 1 shallot, minced
- 5 cloves garlic, minced
- 1 1/2 cups chopped wild mushrooms
- 1 teaspoon dried thyme
- 1/2 cup sherry, or to taste
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups vegetable stock
- 3 cups milk
- 1 teaspoon ground ginger
- salt and ground black pepper to taste
- 1 pound bay scallops, cut into bite-sized pieces
- 1 pinch cayenne pepper, or to taste
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