Scallop Chowder with Bacon
A rich and creamy chowder featuring tender sea scallops, crispy bacon, potatoes, and mixed vegetables in a milk-based broth. This hearty soup combines the sweetness of scallops with the smoky flavor of bacon.
Ingredients
- •4 slices bacon slices, chopped
- •1 cup frozen chopped onions
- •1 large large boiling potato, peeled and cut into 1/4-inch pieces
- •1 tablespoon all-purpose flour
- •2 cups whole milk
- •1 package frozen mixed vegetables
- •1 sprig fresh thyme
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 lb sea scallops
- •tough muscles removed if attached
Cooking Instructions
- 1.
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.
2 min
- 2.
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.
5 min
- 3.
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.
3 min
