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Scallop Chowder

2 slices bacon, chopped
12 ounces bay scallops, thawed if frozen
1 onion, chopped
1 cup diced peeled potato
14 cup chopped celery
1 cup fish stock or 1 cup chicken stock
14 cup flour
18 teaspoon white pepper
14 teaspoon dried marjoram
2 12 cups milk
12 ounces corn, drained


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

Source: www.food.com