Ingredients for Irish Scallop Chowder
- Unsalted Butter
- Sea Scallops
- 6 slices bacon, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- Russet Potatoes
- Fresh Thyme
- Fresh Italian Parsley
- Chicken Broth
- Whole Milk
- Seafood
- Fresh Lemon Juice
- Salt And Pepper
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How to Make Irish Scallop Chowder
- Melt 4 tablespoons of butter in a large (6-quart) saucepan over medium heat.
- Add 1 pound sea scallops (or 1 1/2 pounds bay scallops), patted dry, and cook in batches for 5 minutes, until opaque and lightly browned. Remove from pan and set aside.
- Add 6 slices bacon, diced, to the pan and cook for 3-4 minutes, until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the pan.
- Add 1 medium onion, chopped; 2 celery stalks, chopped; 1 carrot, chopped; and 2 medium potatoes, peeled and diced, to the pan.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cover and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until vegetables begin to soften.
- Add 2 sprigs fresh thyme and 2 tablespoons chopped fresh parsley to the vegetables.
- Pour in 4 cups fish broth and cover. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove thyme sprigs and discard.
- Lightly crush some of the cooked vegetables with the back of a wooden spoon to thicken the chowder.
- Stir in 2 cups heavy cream (or milk for a lighter version).
- Gently add the cooked scallops and 1 cup mixed cooked seafood (shrimp, mussels, calamari rings, etc.) to the pan.
- Cook until heated through; do not boil.
- Stir in the reserved bacon. Check seasonings, adding more salt, pepper, and/or 1 tablespoon lemon juice to taste.
- Ladle into warm bowls and sprinkle with the remaining 2 tablespoons chopped parsley. Serve immediately with hot soda bread.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
30g
Fat
34g
Carbs
9g
