New England Scallop Chowder

Recipe Ingredients

6		Bacon - diced
1		Sweet onion (Vidalia or Maui) - diced
1 1/4 cups	137g / 4.8oz	Diced celery
3/4 teaspoon	3.8ml	Dried thyme
3/4 teaspoon	3.8ml	Salt
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Flour
2		Clam juice - (8 oz ea)
2		Yukon Gold potatoes - peeled, and
		Cut into 3/4" pieces
2 1/4 cups	533ml	Milk
1 cup	62g / 2.2oz	Frozen corn
1 lb	454g / 16oz	Sea scallops - rinsed, and
		Cut into 3/4" pieces
2 tablespoons	30ml	Minced Italian parsley - (optional garnish)
		= (or snipped chives)

Recipe Instructions

Cook the bacon in a 4-quart pot over medium-high heat, stirring often, until the fat is rendered and the bacon is crisp, about 3 minutes. Discard all but 1 tablespoon of the fat.

Add the onion, celery, thyme, salt and pepper to taste. Cook until the onion is softened but not browned, stirring often, about 4 minutes. Stir in the flour. Cook 1 minute.

Slowly stir in the clam juice. Cook, stirring, until warm, about 2 minutes. Add the potatoes. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, about 20 minutes.

Stir in the milk and cook until hot but not boiling. (This can be made a day ahead to this point and refrigerated. To serve, gently reheat the soup until hot. Add more milk if the soup is too thick.)

Stir in the corn. Cook 1 minute. Stir in the scallops. Cook, stirring often, until the scallops are just opaque, about 2 minutes. Taste; adjust the seasoning. Serve hot, garnished with parsley or chives, if using.

This recipe yields 4 main-course servings.

Each serving: 348 calories; 1,229 mg sodium; 65 mg cholesterol; 12 grams fat; 5 grams saturated fat; 33 grams carbohydrates; 28 grams protein; 2.79 grams fiber.

Source:
The Los Angeles Times, 11-28-2001

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