Scallop Chowder

Ingredients

• 2 slices bacon, chopped
• 12 ounces bay scallops, thawed if frozen
• 1 onion, chopped
• 1 cup diced peeled potato
• 1/4 cup chopped celery
• 1 cup fish stock or chicken stock
• 1/4 cup flour
• 1/8 teaspoon white pepper
• 1/4 teaspoon dried marjoram
• 2 1/2 cups milk
• 12 ounces corn, drained

Directions

1. 1

   In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.

2. 2

   In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).

3. 3

   Remove scallops from pot and set aside.

4. 4

   In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.

5. 5

   Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.

6. 6

   In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.

7. 7

   Add to pot along with drained corn and bring to a simmer.

8. 8

   Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.

9. 9

   Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.