Serves4
- Active time:10 min
- Start to finish:15 min
June 2006
This light chowder with a subtle note of smokiness really lets the scallops shine.
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4
bacon slices, chopped
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1
cup
frozen chopped onions
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1
large boiling potato, peeled and cut into 1/4-inch pieces
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1
tablespoon
all-purpose flour
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2
cups
whole milk
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1
(10-oz) package frozen mixed vegetables
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1
sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled
-
1/2
teaspoon
salt
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1/4
teaspoon
black pepper
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1
lb
sea scallops, tough muscles removed if attached
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Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
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Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.
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Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.