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Scallop Chowder with Caraway and Dill

Source of Recipe


The Seattle Times






List of Ingredients



• 1-1/2 lbs. Yukon Gold potatoes
  
• 4 slices bacon
  
• 2/3 lb. tiny bay scallops
  
• 1 Tbsp olive oil
  
• 1 medium yellow onion, peeled and finely chopped
  
• 2 medium cloves garlic, peeled and minced
  
• 1/2 tsp caraway seeds
  
• 1 can (14-1/2 ounces) low-sodium chicken broth, plus water to equal 4 cups
  
• 1 bay leaf
  
• 1/2 to 3/4 tsp salt
  
• 2 cups finely minced Savoy cabbage
  
• 1 cup fat-free half-and-half
  
• 1 Tbsp minced fresh dill (or 1 tsp dried dill, crushed)
  






Instructions



1. Peel the potatoes and cut into about 1/2-inch cubes. Put into water to prevent browning, and set aside. Cut the bacon crosswise into 1/2-inch slices and cook in a 4-1/2-quart pot over medium heat until almost crisp. Remove with a slotted spoon to a paper towel-lined plate.
   
   
2. Turn the heat to medium-high. Sear the scallops quickly in 3 batches for about 30 seconds per batch. (The scallops will not be done at this point.) Transfer to a plate and refrigerate. Put the olive oil into the pan. Sauté the onion over medium heat 5 minutes. Add garlic and caraway seeds; sauté 1 minute. Drain the potatoes and add to the onions along with the bacon, broth, bay leaf and about 1/2 teaspoon salt. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Remove about 1 cup of the potatoes with a slotted spoon and set aside. Add the cabbage to the soup and simmer 5 minutes.
   
   
3. In a blender or food processor, purée the reserved potatoes with the half-and-half. Stir into the soup. Add the dill and scallops. Heat through on medium-low heat 5 minutes. Test a scallop for doneness. Adjust the seasonings if necessary with a little salt and pepper.
   
   Makes 4 servings.