Slow Cooker Scallop and Bacon Chowder

Author: Canadian Living

Bacon and smoked paprika add subtle smokiness to this satisfying soup.

  • Portion size 4 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 2 Yukon Gold potatoes quartered lengthwise and thinly sliced crosswise
  • 2 ribs celery sliced
  • 1 onion diced
  • 4 slices bacon chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 cups milk
  • 1 bottle (236 ml) clam juice
  • 1 1/2 cup water
  • 3 tablespoons all-purpose flour
  • 1 lb sea scallop
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons lemon juice

Method

In slow cooker, combine potatoes, celery, onion, bacon, thyme, paprika, salt, pepper and bay leaf. Stir in milk, clam juice and water.

Cover and cook on low until potatoes are tender, 4 to 6 hours.

Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Add scallops; cook, covered, on high until slightly thickened and scallops are opaque, 15 to 20 minutes.

Stir in parsley and lemon juice.

Nutritional facts Per serving: about

  • Sodium 816 mg
  • Protein 29 g
  • Calories 379.0
  • Total fat 14 g
  • Potassium 1134 mg
  • Cholesterol 64 mg
  • Saturated fat 7 g
  • Total carbohydrate 35 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Scallop and Bacon Chowder

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