Scallop Chowder with Bacon

This light chowder with a subtle note of smokiness really lets the scallops shine.
Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    bacon slices, chopped

  • 1

    cup frozen chopped onions

  • 1

    large boiling potato, peeled and cut into 1/4-inch pieces

  • 1

    tablespoon all-purpose flour

  • 2

    cups whole milk

  • 1

    (10-oz) package frozen mixed vegetables

  • 1

    sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    lb sea scallops, tough muscles removed if attached

Directions

Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes. Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.

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