Bay Scallop Chowder
Creamy chowder recipe with bay scallops, bacon, and corn. Make this scallop chowder when you need something comforting, yet light, and quick!
2 Tbsp. Olive Oil
2 slices bacon, chopped
1 cup each – onions, celery, carrots
2 garlic cloves, minced
1/2 tsp. dried thyme(or 2 tsp. fresh thyme)
2 Tbsp. all-purpose flour
1 cup chicken stock or seafood stock
1 lb. russet potatoes, peeled and diced
2 (8 oz.) bottles clam juice
1 cup half and half
1 lb. bay scallops
Fresh parsley, chopped
Kosher Salt and Fresh Ground Pepper
Optional: 1/2 cup frozen sweet corn
In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat.
Add onions, celery, carrots, garlic, thyme, and few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.
Stir in flour and cook for about 1 minute, stirring frequently. Add stock and bring to a quick simmer. The mixture will also slightly thicken.
Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Bring the mixture to a simmer, reduce heat to medium-low, and cook, partially covered, for 15-20 minutes, or until the potatoes are tender.
Stir in scallops and corn(optional). Cook until the scallops are tender, about 3-4 minutes. Taste the chowder for salt before adding the scallops.
Stir in parsley before serving. Serve with a sprinkle of red pepper flakes = delicious!
Recipe ViaLittle Broken