SCALLOP CHOWDER WITH BACON

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Scallop Chowder with Bacon image

Provided by Ruth Cousineau

Categories     Soup/Stew     Milk/Cream     Onion     Potato     Vegetable     Quick & Easy     Bacon     Scallop     Winter     Thyme     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

4 bacon slices, chopped
1 cup frozen chopped onions
1 large boiling potato, peeled and cut into 1/4-inch pieces
1 tablespoon all-purpose flour
2 cups whole milk
1 (10-oz) package frozen mixed vegetables
1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscles removed if attached

Steps:

  • Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
  • Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.
  • Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.

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