Recipe by Nana Lee
This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams. From Linda Larsen,Your Guide to Busy Cooks, on ABOUT.COM/busy cooks
- 2 slices bacon, chopped
- 12 ounces bay scallops, thawed if frozen
- 1 onion, chopped
- 1 cup diced peeled potato
- 1⁄4 cup chopped celery
- 1 cup fish stock or 1 cup chicken stock
- 1⁄4 cup flour
- 1⁄8 teaspoon white pepper
- 1⁄4 teaspoon dried marjoram
- 2 1⁄2 cups milk
- 12 ounces corn, drained
Directions See How It's Made
- In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
- In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
- Remove scallops from pot and set aside.
- In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
- Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
- In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
- Add to pot along with drained corn and bring to a simmer.
- Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
- Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.