Smoky Scallop Chowder with Bacon
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 334334 cal |
| pro | 29 g29g pro |
| total fat | 10 g10g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 32 g32g carb |
| fibre | 2 g2g fibre |
| chol | 60 mg60mg chol |
| sodium | 1,004 mg1,004mg sodium |
| potassium | 1,048 mg1,048mg potassium |
| % RDI: | - |
| calcium | 2121 calcium |
| iron | 1616 iron |
| vit A | 1212 vit A |
| vit C | 2222 vit C |
| folate | 1717 folate |
Bacon and smoked paprika add subtle smokiness to this satisfying soup.
Ingredients
- 4 slices thick-sliced bacon strips , chopped4 slices thick-sliced bacon strips, chopped
- 2 Yukon Gold potatoes , peeled and chopped2 Yukon Gold potatoes, peeled and chopped
- 2 ribs celery , diced2 ribs celery, diced
- 1 onion , diced1 onion, diced
- 1 tsp dried thyme 1 tsp dried thyme
- 1/2 tsp smoked paprika 1/2 tsp smoked paprika
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 bay leaf 1 bay leaf
- 4 tsp all-purpose flour 4 tsp all-purpose flour
- 2 cups milk 2 cups milk
- 1/2 cup clam juice 1/2 cup clam juice
- 1 lb sea scallops 1 lb sea scallops
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
- 2 tsp lemon juice 2 tsp lemon juice
Preparation
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.
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.
Source : Canadian Living Magazine: November 2009
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