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Chowder Of Scallops, Celeriac, And Potato With Caramelized Pear And Roasted, Crushed Chestnuts Recipe

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Ingredients

3 to 4 Bartlett pears, peeled and diced

2 pounds chestnuts, roasted and coarsely crushed

Chicken broth or water, to cover

5 to 6 medium size Yukon gold potatoes, peeled and quartered

2 to 3 tablespoons vegetable oil

2 medium size Yukon gold potatoes, peeled and diced

2 medium Spanish onions, sliced

5 to 6 celery roots, peeled and quartered

1 pound feta cheese or blue cheese, crumbled

1 bottle Sakonnet Fume Vidal wine

Salt and white pepper

2 pounds medium size, dry packed sea scallops

1 1/4 cups heavy cream

2 to 3 garlic cloves, minced

2 to 3 tablespoons butter

Crunchy bread or toast, accompaniment

Lemon juice, to taste

Pinch nutmeg

1 celery root, peeled and diced

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