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Scallop Chowder


Iron Sharpens Iron
May 19, 2020
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Scallop Stew Recipe:
* 3 pounds bacon, medium dice
* 1 cup chopped leeks (about 1 pound)
* 1 bag corn
* half lb of butter
* 1 fine cut spanish onion
* 3 bay leaves
* 1 tablespoon chopped fresh thyme
* 1/2 cup flour
* 2 pound white potatoes, peeled and medium diced
* 4 cups white wine - cheap
* 2 cups heavy cream
* 3 pounds small scallops
* 2 tablespoons finely chopped parsley
* Salt and pepper

In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Stir in the leeks, onions, and corn. Sauté for about 2 minutes or until the vegetables start to wilt. Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes. Add the potatoes. Sauté the wine and butter with the scallops, when cooked add to leeks and veggies. Bring the concoction up to a boil and reduce to simmer until the potatoes are fork tender, about 12 minutes. Add the cream, bring up to simmer. Stir in the parsley. Season with salt and pepper if needed.
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