Ingredients
-
2
-
12
-
1
-
1
-
1/4
-
1
-
1/4
-
1/8
-
1/4
-
2 1/2
-
12
-
-
-
-
Directions
Scallop Chowder, This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams From Linda Larsen, Your Guide to Busy Cooks, on ABOUT COM/busy cooks, Simple review My first ever OUTSTANDING , Did they forget to tell me when to add the bacon back?????
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Steps
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1
Done
|
In Large Stockpot, Cook Bacon Until Crisp; Remove from Pan, Drain on Paper Towels, Crumble, and Set Aside. |
|
2
Done
|
in Drippings, Place Scallops and Cook For 3-4 Minutes Until Opaque (8-9 Minutes For Sea Scallops). |
|
3
Done
|
Remove Scallops from Pot and Set Aside. |
|
4
Done
|
in Drippings in Pot, Add Onion, Potatoes and Celery and Cook For 3-4 Minutes. |
|
5
Done
|
Add Fish Stock and Bring to a Boil; Reduce Heat, Cover, and Simmer For 8-10 Minutes Until Potatoes Are Tender. |
|
6
Done
|
in Medium Bowl, Combine Flour, Marjoram, Pepper, and Milk and Mix With Wire Whisk Until Blended. |
|
7
Done
|
Add to Pot Along With Drained Corn and Bring to a Simmer. |
|
8
Done
|
Cook Over Medium Heat For 12 Minutes, Stirring Often, Until Soup Has Thickened and Vegetables Are Tender. |
|
9
Done
|
Add Cooked Scallops and Simmer For 3-4 Minutes Until Scallops Are Thoroughly Heated. |
