Scallop And Bacon Chowder

Scallop And Bacon Chowder
Scallop And Bacon Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup fresh Italian parsley - (packed)

  • 3/4

    cup olive oil

  • 1/2

    teaspoon salt

  • 8

    ounces bacon coarsely chopped

  • 2

    large leeks, white and pale green parts only thinly sliced

  • 3

    garlic cloves chopped

  • 1

    tablespoon chopped fresh thyme

  • 1 1/2

    cups frozen corn kernels

  • 1 1/2

    pounds russet potatoes peeled, and cut into 1/2" pieces

  • 3

    bottles clam juice (8 ounce)

  • 1

    cup whipping cream

  • 1

    pound bay scallops connective tissue

  • removed

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Blend parsley, oil, and salt in blender until smooth. Pour into small bowl. (Parsley oil can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot. Add leeks, garlic, and thyme to pot and sauté until leeks begin to soften, about 3 minutes. Add corn and sauté 2 minutes. Add potatoes, clam juice, and cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Season to taste with salt and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve. This recipe yields 8 first-course servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: