 Scallop Chowder
From Barn Goddess® Terri Nacke, The Cook
Ingredients:
- 3 Tablespoons organic unsalted Butter
- 2 ounces thickly sliced, uncured Heritage Berkshire Bacon, finely chopped
- 1 yellow Onion, finely chopped
- 1 large Garlic clove, minced
- 1/2 teaspoon crushed Red Pepper Flakes
- 1/4 cup Vermouth or dry White Wine
- 6 cups Clam Broth
- 6 cups organic Chicken Stock
- Bouquet Garni made with 2 bay leaves, 5 fresh parsley sprigs, 3 fresh thyme sprigs,
& 8 black peppercorns wrapped in cheese cloth
- 1 1/2 pounds of Yukon Gold or Baby Dutch new Potatoes, scrubbed and cut into 1/4 inch dice
- 2 cups organic Whole Milk
- 2 large Leeks, white and tender green portions halved lengthwise and sliced crosswise 1/4 inch thick
- 1-1/2 pounds wild Scallops
- Sea salt to taste
- Freshly ground Pepper to taste
- 1/4 cup fresh Chives, finely chopped
Instructions:
In a large soup pot over medium heat, melt the butter, and add the bacon and cook over medium high heat, stirring, until lightly browned, about 2 minutes.
Add the onion and stir until translucent, about 7 minutes.
Stir in the garlic and crushed pepper and cook, stirring, until the garlic is fragrant, about another 2 minutes.
Add the wine, clam broth, chicken stock, and bouquet garni to the soup pot, and bring to a boil.
Lower the heat and simmer for 20 minutes.
Add the potatoes to the soup and cook over medium-high heat until potatoes are tender, 10 minutes or so.
Stir in the milk, add the leeks, and cook until leeks are tender, about 4 minutes.
Stir in the scallops cook another 3-4 minutes--don't let the chowder boil after adding the scallops.
Ladle the chowder into bowls, garnish with the chives, and serve at once.
Serves 6-8 generously.
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