irish scallop chowder

Name: Irish Scallop Chowder
Prep time: 30 min
Cook time: 45 min
Yield: 4
Cuisine: Irish
Ingredients: 3 1/2 tablespoon(s) unsalted butter; 9 ounce(s) sea scallpos, quartered; 4 slice(s) streaky bacon, chopped; 1 large yellow onion, peeled and chopped; 2 stalk(s) celery, diced; 2 - carrots, peeled and diced; 3 medium russet potatoes, peeled and diced (1 pound); 2 sprig(s) fresh thyme; 3 tablespoon(s) italian parsley, chopped; 2 cup(s) chicken or vegetable broth; 2 cup(s) whole milk; 9 ounce(s) mixed seafood, cooked (see note); 1 tablespoon(s) fresh lemon juice; - salt and pepper, to taste

(1 RATING)

15 Pinches 2 Photos

Mikekey *

Seattle, WA

Updated on Feb 19, 2016

A hearty chowder, good served with hot soda bread. Be careful not to overcook the scallops, as they can turn rubbery. Sea scallops are large. If all you can find is the smaller bay scallops, do not quarter them, but leave whole.

Rate

prep time 30 Min

cook time 45 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

3 1/2 tablespoons unsalted butter
9 ounces sea scallpos, quartered
4 slices streaky bacon, chopped
1 large yellow onion, peeled and chopped
2 stalks celery, diced
2 - carrots, peeled and diced
3 medium russet potatoes, peeled and diced (1 pound)
2 sprigs fresh thyme
3 tablespoons italian parsley, chopped
2 cups chicken or vegetable broth
2 cups whole milk
9 ounces mixed seafood, cooked (see note)
1 tablespoon fresh lemon juice
- salt and pepper, to taste

How To Make irish scallop chowder

Step 1

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.

Step 2

Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

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.
Step 7

Check seasonings, and add lemon juice. Ladle into warm bowls and sprinkle with remaining parsley.
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