Scallop Chowder

1. 1

   In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.

2. 2

   In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).

3. 3

   Remove scallops from pot and set aside.

4. 4

   In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.

5. 5

   Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.

6. 6

   In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.

7. 7

   Add to pot along with drained corn and bring to a simmer.

8. 8

   Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.

9. 9

   Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.

No additional tips available.