Prep 15 mins
Cook 35 mins
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
- 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.
What a delicious treat. I used half and half and omitted the flour. The chowder was still nice and thick and tasted wonderful.
very nice chowder....instead of adding the flour, I stirred in leftover mashed potatoes. More potato flavor, and still creamy too! Loved it.
Very very nice. I had to add a little extra seaoning and I also added half a finely chopped leek at the same time as the celery and potato. Next time, I'm going to trying missing out the bacon and siring in some finely chopped smoked salmon right at the end. I may also try it using dill instead of marjaram to give it a Scandanavian twist.