Irish Scallop Chowder
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- 3 1/2 Tbsp
- unsalted butter
- 9 oz
- sea scallpos, quartered
- 4 slice
- streaky bacon, chopped
- 1 large
- yellow onion, peeled and chopped
- 2 stalk(s)
- celery, diced
- carrots, peeled and diced
- 3 medium
- russet potatoes, peeled and diced (1 pound)
- 2 sprig(s)
- fresh thyme
- 3 Tbsp
- italian parsley, chopped
- 2 c
- chicken or vegetable broth
- 2 c
- whole milk
- 9 oz
- mixed seafood, cooked (see note)
- 1 Tbsp
- fresh lemon juice
- salt and pepper, to taste
How to Make Irish Scallop Chowder
- 1Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
- 2Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
- 3Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
- 4Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
- 5Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
- 6NOTE: For the mixed seafood, use shrimp, mussels, calamari rings, etc.
Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
- 7Check seasonings, and add lemon juice.
Ladle into warm bowls and sprinkle with remaining parsley.