Smoky Scallop Chowder
Servings 8 servings
- 4 slices bacon diced
- 2 Yukon Gold potatoes peeled and finely diced
- 2 stalks celery finely chopped
- 1 medium onion finely chopped
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 4 tsps flour
- 2 cups milk
- 2 cups water
- 1 lb bay scallops
- 2 Tbsps parsley
- 2 tsps lemon juice
In a large dutch oven, fry the bacon bits til crisp and remove from pan.
Add the potatoes, celery,onion, paprika, salt and pepper to pan and saute over medium high heat til soft about 7 minutes.
Sprinkle the flour over the vegetables in the pot and cook for 1-2 minutes. Whisk in liquids and bring to a simmer. Add bacon back in and simmer about 15 minutes. Stir frequently and do not let it come to a rolling boil to avoid a skin forming on the top.
Add the scallops and parsley and cook about 3 minutes until scallops are opaque.
Discard the bay leaf and stir in the lemon juice just before serving.
Calories: 126kcal | Carbohydrates: 13g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 23mg | Sodium: 174mg | Potassium: 304mg | Fiber: 1g | Sugar: 4g