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Chowder, Scallop and Corn

Source of Recipe

Internet


Recipe Introduction

Serves 6.

List of Ingredients

4 cups milk
1 bay leaf
3 tablespoons butter
1 medium red onion, chopped
2 ribs celery, chopped
1 medium carrot, peeled and grated
5 tablespoons flour
1 cup clam broth
1 teaspoon salt
8 ounces potatoes, scrubbed and diced
2 cups corn
8 ounces bay scallops
1 tablespoon finely chopped fresh parsley
1 tablespoon lime juice
freshly grated nutmeg
Freshly ground black pepper


Recipe

Place the milk and bay leaf in a large pot, cook the milk over medium-low heat until hot to the touch; set aside.

Melt the butter in a large heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and cook, stirring occasionally, until the onion is translucent, 5 minutes.

Reduce the heat to low, sprinkle the vegetables with the flour and cook, stirring constantly for 1 minute. Gradually whisk in the milk (with bay leaf), broth and 1 teaspoon salt; increase heat to medium-low and bring to a simmer. Reduce the heat to low, add the potatoes and corn and cook until the potatoes are tender, about 15 minutes. Stir frequently to make sure the mixture does not scorch on the bottom of the pan, and reduce the heat if the soup begins to boil.

Add the scallops to the pot, return to a gentle simmer, and cook until the scallops are just cooked through when bitten into, about 2 to 3 minutes. Add the parsley, lemon juice and nutmeg. Season to taste with the salt and pepper and serve.