Scallop Chowder with Bacon |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This light chowder with a subtle note of smokiness really lets the scallops shine. Ingredients:
4 bacon slices, chopped |
1 cup frozen chopped onions |
1 large boiling potato, peeled and cut into 1/4-inch pieces |
1 tablespoon all-purpose flour |
2 cups whole milk |
1 (10-oz) package frozen mixed vegetables |
1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 lb sea scallops, tough muscles removed if attached |
Directions:
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. 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.
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.
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