Sweet bay scallop chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | (1 cup) bay scallops |
| ¼ | cup | (2 ounce) diced bacon |
| ½ | cup | Small diced carrot |
| 2 | tablespoons | Minced shallots |
| 1 | cup | Peeled, medium diced baking |
| Potatoes | ||
| 1 | teaspoon | Chopped garlic |
| 1½ | cup | Light broth or stock |
| 1 | tablespoon | Flour |
| 1 | cup | Milk |
| ½ | cup | Cream |
| Salt and pepper | ||
| 2 | tablespoons | Chopped green onions |
Directions
In a medium soup pot over medium heat, cook the bacon until crisp, remove with a slotted spoon to paper towels to drain. To the bacon fat, add the carrots and shallots and cook for 2 minutes. Add the garlic and potatoes and cook for 1 minute, stirring once or twice.
Add the broth, bring to a boil, reduce the heat and simmer for 20 minutes, or until the potatoes are fork tender. In a medium bowl, whisk together the milk, cream and flour until smooth . Add the cream, scallops and green onions to the soup and allow to thicken slightly, about 3 minutes. Season to taste with salt and pepper.
Yield: 6 soup course portions
ESSENCE OF EMERIL SHOW #EE2186