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Ingredients
- 6 slc bacon diced
- 1 x sweet onion (Vidalia or possibly Maui) diced
- 1Â 1/4 c. diced celery
- 3/4 tsp dry thyme
- 3/4 tsp salt
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. flour
- 2 bot clam juice - (8 ounce ea)
- 2 x Yukon Gold potatoes peeled, and
- Â Â cut into 3/4" pcs
- 2Â 1/4 c. lowfat milk
- 1 c. frzn corn
- 1 lb sea scallops rinsed, and
- Â Â cut into 3/4" pcs
- 2 Tbsp. chopped Italian parsley (optional garnish)
- Â Â (or possibly snipped chives)
Directions
- Cook the bacon in a 4-qt pot over medium-high heat, stirring often, till the fat is rendered and the bacon is crisp, about 3 min. Throw away all but 1 Tbsp. of the fat.
- Add in the onion, celery, thyme, salt and pepper to taste. Cook till the onion is softened but not browned, stirring often, about 4 min. Stir in the flour. Cook 1 minute.
- Slowly stir in the clam juice. Cook, stirring, till hot, about 2 min. Add in the potatoes. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, till the potatoes are tender, about 20 min.
- Stir in the lowfat milk and cook till warm but not boiling. (This can be made a day ahead to this point and refrigerated. To serve, gently reheat the soup till warm. Add in more lowfat milk if the soup is too thick.)
- Stir in the corn. Cook 1 minute. Stir in the scallops. Cook, stirring often, till the scallops are just opaque, about 2 min. Taste; adjust the seasoning. Serve warm, garnished with parsley or possibly chives, if using.
- This recipe yields 4 main-course servings.
- Comments: Shrimp would be a delicious substitute for the scallops in this chowder.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 530g | |
| Recipe makes 4 servings | |
| Calories 498 | |
| Calories from Fat 201 | 40% |
| Total Fat 22.4g | 28% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1372mg | 57% |
| Potassium 1156mg | 33% |
| Total Carbs 41.96g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 13.17g | 9% |
| Protein 32.28g | 52% |
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