Winter comfort foods with Chef Huda

Chef Huda joins LION Lunch Hour to share her favorite winter comfort food recipes, including her cajun spiced scallop chowder. What You Need 1 1/2 pounds Sea Scallops 4-6 ounces of turkey kielbasa or turkey andouille sausage - small dice or crumble 1/2 yellow onion - diced 1/2 cup carrots - diced 1/2 cup celery - diced 1/2 cup red or green bell pepper - diced 1 cup sweet yellow corn kernels - (roasted optional) 1/2 pound red bliss potatoes - cut into a 1/2-inch dice 1/2 cup dry white wine 4 cups heavy cream 1/4 cup flat leaf parsley - rough chopped 2-3 teaspoons Just Savor By Chef Huda Cajun Kick Seasoning 1 tablespoon of olive oil Kosher salt to taste Black pepper to taste Start with placing a large saucepan over medium high heat. Add in oil then brown sausage for 3-5 minutes until cooked. Once done remove sausage from the pan and set aside. In the same pan add in onions, peppers, carrots, celery and sauté for about 5-7 minutes. Add in potatoes and wine and stir cook for 1 to 2 minutes. Add in cream and bring to a boil, stir then reduce to a simmer. Cook until potatoes are tender for about 10-12 minutes. While your cream is reducing start on the scallops. After cleaning your scallops, pat them dry with a paper towel and season with Cajun Kick seasoning. In a separate sauté pan. Cook for about 2 minutes on both sides until golden brown, then remove from pan and set aside. Cut sausage into 1/2 inch pieces set aside for garnish. Once the potatoes are tender and the cream mixture has reduce and thickened add in corn let the chowder simmer for about 3 minutes. Season with salt and pepper and taste carefully. Now, let’s make something Pretty and Delicious! To serve spoon chowder into desired bowl then top with scallops. For garnish sprinkle cooked sausage and parsley over top. Enjoy!