Scallop Chowder


2 potatoes, peeled and chopped
4 tablespoons butter
2 onions, peeled and chopped
2 cups milk
1-1/2 cups cream
1 pound scallops, fresh, or frozen and thawed
Salt and pepper to taste


Steam or boil potatoes until tender. As potatoes cook, melt 2 tablespoons butter in soup kettle and saute onions until tender. Add milk and cream and simmer gently 15 minutes. Melt remaining 2 tablespoons butter in skillet. Over high heat saute scallops 3 minutes, turning frequently. Add scallops and potatoes to kettle. Season with salt and pepper. Garnish with fresh chives and crumbled fried bacon.


Serves 4-6

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