Irish Scallop Chowder

Recipe by Outta Here
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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
  • Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
  • Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
  • Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
  • Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
  • Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
  • Check seasonings, and add lemon juice.
  • Ladle into warm bowls and sprinkle with remaining parsley.
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