EASY BAY SCALLOP CHOWDER

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READY IN: 40mins

INGREDIENTS

  • 3slicesbacon, cut into small pieces
  • 1⁄2 cupred onion, diced
  • 1⁄2 cupcarrot, peeled and diced
  • 1pinchsea salt, ground
  • 1⁄2 tablespoonclarified butter (if needed)
  • 1⁄2 cupcelery, washed and diced
  • 1⁄2 cupred pepper, seeded, ribs removed and diced
  • 1cupclam juice
  • 1cuplow sodium chicken broth
  • 1 1⁄2 cupsred potatoes, unpeeled, scrubbed and cubed
  • 1cupheavy cream
  • 1⁄4 teaspoonwhite pepper (to taste)
  • 1⁄4 teaspoonsmoked paprika (to taste)
  • 1⁄4 teaspoonOld Bay Seasoning
  • 1lbbay scallop
  • 1teaspoonlemon zest
  • 1tablespoondill, chopped

    • NUTRITION INFO

    Serving Size: 1 (426) g

    Servings Per Recipe:4

    Calories: 425.4

    Calories from Fat 246 g 58 %

    Total Fat 27.4 g 42 %

    Saturated Fat 15.8 g 79 %

    Cholesterol 116.7 mg 38 %

    Sodium 933.5 mg 38 %

    Total Carbohydrate26.8 g 8 %

    Dietary Fiber 2.7 g 10 %

    Sugars 5.5 g 22 %

    Protein 19 g 37 %

    DIRECTIONS

  • In a deep skillet, add bacon and set the heat to medium; sauté until it starts to brown, about 7 minutes. Add onions and carrots with a small pinch of sea salt; sauté for 3 minutes. If it needs more fat, add butter. Add celery and red peppers; sauté for another 3 minutes.
  • Pour in clam juice and broth; bring to a boil. Add cubed potatoes, reduce heat back to medium, cover and simmer for 10 to 12 minutes or until almost tender. Add cream, white pepper, smoked paprika and Old Bay seasoning; stir to combine, bring to a simmer and cook for 3 minutes.
  • Add scallops with its juice and lemon zest; stir well and cook until opaque, not more than 2 minutes. Remove from the heat and stir in dill. Serve immediately with fresh crusty bread.

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