Irish Scallop Chowder
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3 1/2 Tbspunsalted butter
9 ozsea scallpos, quartered
4 slicestreaky bacon, chopped
1 largeyellow onion, peeled and chopped
2 stalk(s)celery, diced
2carrots, peeled and diced
3 mediumrusset potatoes, peeled and diced (1 pound)
2 sprig(s)fresh thyme
3 Tbspitalian parsley, chopped
2 cchicken or vegetable broth
2 cwhole milk
9 ozmixed seafood, cooked (see note)
1 Tbspfresh lemon juice
·salt and pepper, to taste
How to Make Irish Scallop Chowder
- Melt 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.
- Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
- Add 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.
- Add 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.
- Remove 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.
- NOTE: 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.
- Check seasonings, and add lemon juice.
Ladle into warm bowls and sprinkle with remaining parsley.