Bay Scallop Chowder
Ready In: 45 mins
Serves: 4
Ingredients
- 5 tablespoons butter
- 2 medium onions, peeled and chopped
- 3 cups whole milk
- 1 cup whipping cream
- 2 medium sized potatoes, peeled and diced to 1/2-inch
- 1 lb bay scallop (or use sea scallops, quartered)
- paprika
Directions
- In a large, heavy soup pot, melt 3 Tbsp of the butter. Add onions. Turn heat to low. Cook 5 minutes, or until soft and translucent, but not brown.
- Pour in the milk and cream. Simmer 15 minutes.
- Meanwhile, cook potatoes in lightly salted boiling water to cover until tender, about 15 minutes. Drain. Keep hot in heat-proof serving dish.
- Melt 2 Tbsp butter in heavy skillet. Add the scallops. Saute over high heat until opaque, about 1 minute. Add to the potatoes.
- Add potatoes and scallops to the onion-cream mixture. Heat to serving temerature. (Add salt as needed.) Sprinkle each bowl with paprika if desired.
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