Scallop Chowder

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 slices bacon, chopped
• 12 ounces bay scallops, thawed if frozen
• 1 onion, chopped
• 1 cup diced peeled potato
• 1/4 cup chopped celery
• 1 cup fish stock or 1 cup chicken stock
• 1/4 cup flour
• 1/8 teaspoon pepper
• 1/4 teaspoon dried marjoram
• 2 1/2 cups milk
• 12 ounces corn, drained

Recipe

• 1 in large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
• 2 in drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
• 3 remove scallops from pot and set aside.
• 4 in drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
• 5 add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
• 6 in medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
• 7 add to pot along with drained corn and bring to a simmer.
• 8 cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
• 9 add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.