Sweet Bay Scallop Chowder

Recipe Ingredients

1/2 lb	227g / 8oz	Bay scallops - (1 cup)
1/4 cup	36g / 1.3oz	Diced bacon - (2 oz)
1/2 cup	55g / 1.9oz	Small-diced carrot
2 tablespoons	30ml	Minced shallots
1 cup	146g / 5.1oz	Peeled, medium-diced baking potatoes
1/2 teaspoon	2.5ml	Chopped garlic
1 1/2 cups	355ml	Light broth or stock
1 tablespoon	15ml	Flour
1 cup	237ml	Milk
1/2 cup	118ml	Cream
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

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.

This recipe yields 6 soup course portions.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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