Scallop Chowder

This is my favourite go to chowder recipe - I love it because it’s like New England clam chowder, but uses ingredients that we can get easily in Australia.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a soup pot over medium heat, cook the bacon until crisp. Remove bacon with a slotted spoon, reserving the oil.

Step 2

To the bacon fat, add shallots, garlic and carrots and cook for 2-4 minutes until it starts to soften.

Step 3

Add the potatoes and cook stirring for around 5 minutes until they start to soften.

Step 4

Add the broth and bring it to a boil, then reduce the heat to simmer for about 20 minutes, or until the potatoes are fork tender.

Step 5

While the soup is simmering, whisk the flour with a little milk in a bowl until it makes a paste, then continue wisking in the remaining milk and cream until smooth.

Step 6

Add the cream mixture, scallops and green onions to the pot and cook without boiling for 5-10 minutes until the scallops are cooked through.

Step 7

Season to taste with salt and pepper.

Step 8

Ladle into bowls and sprinkle with crisp bacon, garnish with a few chopped green onion pieces and serve.