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Sensational Scallop Chowder

Although clam chowder is perhaps the best-known type of chowder, scallops can also be used to make a really nice chowder recipe. You can use bay scallops or sea scallops for this, but bear in mind sea scallops take longer to cook through than smaller ones. This soup features potatoes, corn, and celery for texture and flavor, as well as bacon for a nice meatiness, and milk for a creamy finish.

Pairing bacon and scallops in the same dish works out better than you might imagine and, if you like this, you can wrap raw scallops in bacon, then deep-fry them until crispy, to make the most wonderful snack. Bacon gives the scallops a meaty edge and these two ingredients are beautiful together.

Serve scallop chowder as it is, or with some crackers or crusty bread on the side, depending how hearty and filling you want the meal to be. You could even make some croutons for the soup if you like, but many people prefer crackers with chowder. If you are a fan of creamy soups, you are sure to love this one. It is not fattening either, since the creaminess comes from the addition of milk rather than cream.

How to Make Scallop Chowder
Summary: Scallop chowder offers a wonderful flavor. Flavored with potatoes, celery, marjoram and more, this chowder is hearty and satisfying. This makes a delicious treat for seafood fans.
Author:
Cuisine: American
Recipe type: Chowder
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 12 oz thawed bay scallops
  • 1 chopped onion
  • ¼ cup all-purpose flour
  • ? teaspoon black pepper
  • 2 chopped bacon slices
  • ¼ teaspoon dried marjoram
  • 2½ cups milk
  • 12 oz can corn, drained
  • 1 cup diced peeled potatoes
  • ¼ cup chopped celery
  • 1 cup fish or chicken stock
Instructions
  1. Fry the bacon until crisp, then drain it on paper towels and crumble.
  2. Sauté the scallops in the bacon drippings for 3 or 4 minutes, or until they are opaque.
  3. If you are using sea scallops they will take about double the time.
  4. Set the scallops to one side.
  5. Add the onions, celery, and potato to the drippings in the pot and cook for 3 minutes.
  6. Add the fish or chicken stock and bring the mixture to a boil.
  7. Turn down the heat, cover the pan and simmer for 8 minutes or until the potatoes are tender.
  8. Whisk the flour with the pepper, marjoram, and milk, and then add this to the pot with the corn.
  9. Bring the chowder to a simmer, then cook for 12 minutes or until the veggies are tender, over a moderate heat, stirring often.
  10. Add the cooked scallops and bacon, and simmer for a couple of minutes.

Photo Description:

You can see how creamy this scallop and bacon chowder is from the photo, and you are not going to be disappointed with the taste. Scallops are really easy to cook so if you have avoided ever buying them because you thought they were complicated, go, and pick some up. You only need to sauté them for a few minutes until they turn opaque, and that is all. This wonderful chowder is a winter warmer of a dish and you will enjoy the perfectly blended flavors in it, as well as the satisfying creaminess.

 


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Christine Szalay-Kudra

Hello there, I'm Christine. Welcome to my blog where you will find a comprehensive collection of soup recipes for every season, occasion and palate. There are hundreds of soup recipes for you to try out, those which warm you up during the cooler months, and even chilled soups and dessert soups if you want to try something new.


Try making your next soup in the pressure cooker or crockpot, or prepare it in the conventional way. Choose from classics such as potato and leek soup, beef broth, French onion soup, or chicken noodle soup, or investigate a more unusual dish, like our cabbage bean soup or one of the Chinese soup recipes.


In addition to soups, broths and chowders, I have collected stew recipes, along with low-calorie, low-carb and heart-healthy options, so you can make soups which are nutritious and good for you, as well as fresh-tasting and delicious. Here at Amazing Soup Recipes, there are recipes for every taste, many of which are really quick and easy to make.


Thanks for visiting,


Christine

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