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Another day another soup. I love soup, it's fast and it's comforting. Perfect for a chilly (plus eight today?!) Nova Scotia winter evening.

This is one of my favorites, it's really quick and really filling.We put this together for the Pork Shop (www.theporkshop.com) as a vehicle for their double smoked bacon.

Bacon Scallop Chowder

Serves two-four

1 lb Clearwater IQF scallops, thawed, beard removed

8 slices double smoked bacon, finely diced·

1 cup chopped onion

2 stalks celery, diced

4 cups chicken broth

3 cups potatoes, diced

3 tbsp flour

1 can evaporated milk

Salt and pepper to taste

Saute the scallops in a tbsp of olive oil, set aside, add more olive oil to the pan if needed and saute the diced bacon,set aside. Saute the onion and celery until tender, add the broth and potatoes and bring to a boil, reduce heat and simmer for 15 minutes. make a paste with the flour and a small amount of the evaporated milk, gradually add the remaining milk and stir into the potato mixture and heat until thickened. Gently stir in the bacon and scallops and allow to heat through. Add salt and pepper to taste.

 



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