Sweet bay scallop chowder

Yield: 4 servings

Measure 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
\N \N Potatoes
1 teaspoon Chopped garlic
1½ cup Light broth or stock
1 tablespoon Flour
1 cup Milk
½ cup Cream
\N \N Salt and pepper
2 tablespoons Chopped green onions

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

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