Bay Scallop Chowder

1. 1

   In a large, heavy soup pot, melt 3 Tbsp of the butter.

2. 2

   Add onions.

3. 3

   Turn heat to low.

4. 4

   Cook 5 minutes, or until soft and translucent, but not brown.

5. 5

   Pour in the milk and cream.

6. 6

   Simmer 15 minutes.

7. 7

   Meanwhile, cook potatoes in lightly salted boiling water to cover until tender, about 15 minutes.

8. 8

   Drain.

9. 9

   Keep hot in heat-proof serving dish.

10. 10

    Melt 2 Tbsp butter in heavy skillet.

11. 11

    Add the scallops.

12. 12

    Saute over high heat until opaque, about 1 minute.

13. 13

    Add to the potatoes.

14. 14

    Add potatoes and scallops to the onion-cream mixture.

15. 15

    Heat to serving temerature.

16. 16

    (Add salt as needed.)

17. 17

    Sprinkle each bowl with paprika if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.