Irish Scallop Chowder
Ingredients
- 3 1/2 tablespoons unsalted butter ⓘ
- 9 ounces sea scallops, quartered ⓘ
- 4 slices bacon, chopped ⓘ
- 1 large onion, peeled and chopped
- 2 stalks celery, diced ⓘ
- 2 carrots, peeled and diced
- 3 medium russet potatoes, peeled and diced (or use Yukon Gold) ⓘ
- 2 sprigs fresh thyme ⓘ
- 3 tablespoons fresh Italian parsley, chopped ⓘ
- 2 cups chicken broth (or vegetable broth) ⓘ
- 2 cups whole milk, scalded ⓘ
- 9 ounces seafood, cooked (see recipe description)
- 1 tablespoon fresh lemon juice ⓘ
Instructions
- Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
- Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
- Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
- Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
- Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
- Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
- Check seasonings, and add lemon juice.
- Ladle into warm bowls and sprinkle with remaining parsley.
Nutrition & Diet Analysis (per serving)
623
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).