Bacon and smoked paprika add subtle smokiness to this satisfying soup.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2009
Ingredients
Method
In skillet, cook bacon over medium-high heat until golden and crispy, about 6 minutes. Using slotted spoon, transfer to paper towel–lined plate.Transfer 1 tbsp (15 mL) of the bacon fat to Dutch oven and heat over medium heat; cook potatoes, celery, onion, thyme, paprika, salt, pepper and bay leaf until onion is softened, about 6 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk, clam juice and 1-1/2 cups (375 mL) water; bring to boil. Stir in bacon; reduce heat, cover and simmer, stirring occasionally, until potato is tender, about 15 minutes.
Stir in scallops and parsley; simmer, covered, until scallops are opaque, 3 to 5 minutes. Discard bay leaf. Stir in lemon juice.
Nutritional facts Per serving: about
- Sodium 1004 mg
- Protein 29 g
- Calories 334.0
- Total fat 10 g
- Potassium 1048 mg
- Cholesterol 60 mg
- Saturated fat 4 g
- Total carbohydrate 32 g
%RDI
- Iron 16.0
- Folate 17.0
- Calcium 21.0
- Vitamin A 12.0
- Vitamin C 22.0
