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Scallop Chowder
Ingredients:
8 slices bacon
1 c. chopped celery
1 c. chopped onion
1 c. diced potatoes
1 tsp. dried thyme
1 tsp. taragon
1/2 tsp. salt
1/2 tsp. black pepper
3 c. chicken broth
10 oz. frozen corn
1 lb. bay scallops
1 c. heavy cream
3 Tbs. flour
8 slices bacon
1 c. chopped celery
1 c. chopped onion
1 c. diced potatoes
1 tsp. dried thyme
1 tsp. taragon
1/2 tsp. salt
1/2 tsp. black pepper
3 c. chicken broth
10 oz. frozen corn
1 lb. bay scallops
1 c. heavy cream
3 Tbs. flour
Directions:
Fry bacon until crisp. Put 3 Tbs. fat into 8 quart pot. Cook celery and onions over medium heat for 5 minutes. Add flour, stir to make a paste-like mixture. Add diced potatoes, thyme, tarragon, salt, pepper and chicken broth. Cook to a boil, reduce heat and simmer for 15 minutes. Add frozen corn and scallops. Simmer 5 minutes. Add heavy cream. Simmer 5 minutes. Allow to stand for at least 2 hours to improve taste, reheat and serve. Top with crumbled bacon when serving.
Fry bacon until crisp. Put 3 Tbs. fat into 8 quart pot. Cook celery and onions over medium heat for 5 minutes. Add flour, stir to make a paste-like mixture. Add diced potatoes, thyme, tarragon, salt, pepper and chicken broth. Cook to a boil, reduce heat and simmer for 15 minutes. Add frozen corn and scallops. Simmer 5 minutes. Add heavy cream. Simmer 5 minutes. Allow to stand for at least 2 hours to improve taste, reheat and serve. Top with crumbled bacon when serving.
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