Scallop Chowder
- Yield: 6 servings
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
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Ingredients
- 2 tbsp Olive oil
- 2 slices Bacon, chopped
- 1 cup Onions, diced
- 1 cup Celery, diced
- 1 cup Carrots, diced
- 2 cloves Garlic, minced
- 1/2 tsp Dried thyme
- 2 tbsp All-purpose flour
- 1 cup Chicken broth
- 1 lb Russet potatoes, diced
- 16 oz Clam juice
- 1 cup Half and half
- 1 lb Bay scallops
- Fresh parsley, chopped
- Kosher salt, to taste
- Black pepper, to taste
- 1/2 cup Frozen sweet corn
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add bacon and cook until crispy, about 5 minutes.
- Add onions, celery, carrots, garlic, thyme and a few pinches of salt. Cook, stirring occasionally, until they soften, about 5 minutes.
- Add potatoes, clam juice, half and half and salt and pepper to taste. Bring to a simmer, reduce to medium-low heat, and cook, partially covered, for 15-20 minutes, until the potatoes are tender.
- Gently stir in scallops and corn and cook until the scallops are tender, about 3-4 minutes.
- Stir in parsley and serve immediately.
Notes
Recipe adapted from LittleBroken.com