Indulge in a creamy and flavorful bowl of Bay Scallop Chowder. This delicious recipe combines succulent bay scallops with potatoes, vegetables, and aromatic herbs in a rich and savory broth. Perfect for chilly evenings, this hearty chowder is a complete meal on its own. Gather your ingredients and get ready to enjoy a bowl of comfort!
Ingredients
- 1 pound bay scallops
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, diced
- 1 carrot, diced
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups fish or vegetable stock
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Add the diced onion and minced garlic to the pot and cook until softened and aromatic.
- Add the diced potatoes, celery, carrot, dried thyme, and bay leaf to the pot. Stir to combine with the onion and garlic.
- Pour in the fish or vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
- Add the bay scallops to the pot and cook for an additional 3-5 minutes, until they are cooked through and opaque.
- Stir in the heavy cream and season with salt and pepper to taste. Remove the bay leaf.
- To serve, ladle the chowder into bowls and garnish with the crispy bacon and chopped fresh parsley.
- Enjoy your creamy and delicious Bay Scallop Chowder!
