Creamy and Delicious Bay Scallop Chowder Recipe

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

1. 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.
2. Add the diced onion and minced garlic to the pot and cook until softened and aromatic.
3. Add the diced potatoes, celery, carrot, dried thyme, and bay leaf to the pot. Stir to combine with the onion and garlic.
4. 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.
5. Add the bay scallops to the pot and cook for an additional 3-5 minutes, until they are cooked through and opaque.
6. Stir in the heavy cream and season with salt and pepper to taste. Remove the bay leaf.
7. To serve, ladle the chowder into bowls and garnish with the crispy bacon and chopped fresh parsley.
8. Enjoy your creamy and delicious Bay Scallop Chowder!

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