Sweet Bay Scallop Chowder

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Sweet Bay Scallop Chowder Ingredients

1/2 lb Bay scallops -; (1 cup)	1 tb Flour
1/4 c Diced bacon -; (2 oz)	1 c Milk
1/2 c Small-diced carrot	1/2 c Cream
2 tb Minced shallots	Salt; to taste
1 c Peeled; medium-diced baking	Freshly-ground black pepper;
1/2 ts Chopped garlic	2 tb Chopped green onions
1 1/2 c Light broth or stock

Instructions for Sweet Bay Scallop Chowder

In a medium soup pot over medium heat, cook the bacon until crisp, remove with a slotted spoon to paper towels to drain. To the bacon fat, add the carrots and shallots and cook for 2 minutes. Add the garlic and potatoes and cook for 1 minute, stirring once or twice. Add the broth, bring to a boil, reduce the heat and simmer for 20 minutes, or until the potatoes are fork tender. In a medium bowl, whisk together the milk, cream and flour until smooth. Add the cream, scallops and green onions to the soup and allow to thicken slightly, about 3 minutes. Season to taste with salt and pepper. This recipe yields 6 soup course portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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