sea scallpos, quartered
streaky bacon, chopped
yellow onion, peeled and chopped
carrots, peeled and diced
russet potatoes, peeled and diced (1 pound)
italian parsley, chopped
chicken or vegetable broth
mixed seafood, cooked (see note)
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.
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About Irish Scallop Chowder
Posted: Fri, Feb 19, 2016