Scallop, Leek, and Mushroom Chowder

By Bekkah

4.56 / 5

15min

30min

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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 ½ cups chopped wild mushrooms
1 teaspoon dried thyme
½ cup sherry or to taste
4 tablespoons butter
¼ 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