Scallop Chowder with Paprika Croutons

1. 1

   In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.

2. 2

   Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.

3. 3

   Sprinkle flour over mixture and cook, stirring, 3 minutes.

4. 4

   Stir in paprika and cook, stirring, 30 seconds.

5. 5

   Add clam juice, water, and cream and bring to a boil, stirring occasionally.

6. 6

   While mixture is coming to a boil, peel potato and cut into 1/4-inch dice.

7. 7

   Add potato to mixture and simmer chowder, uncovered, 12 minutes.

8. 8

   Make croutons while the mixture is simmering.

9. 9

   Stir in scallops and simmer until just cooked through, about 5 minutes.

10. 10

    Stir in parsley, bacon, and salt and pepper to taste.

11. 11

    Preheat oven to 350 degrees.

12. 12

    In a small saucepan melt butter with paprika over moderate heat, stirring.

13. 13

    In a bowl toss bread cubes with melted butter.

14. 14

    Sprinkle with paprika and toss.

15. 15

    Transfer to a baking sheet.

16. 16

    Arrange bread in one layer and bake in middle of oven 10 minutes or until deep golden.

17. 17

    Serve chowder with paprika croutons.

* Per serving · 4 servings · Values may vary.