Bay Scallop Chowder – Looks Good

Bay Scallop Chowder – Looks Good

Every once in a while I make a dish that no matter how much it has a taste, I can't get past what it looks like and this was the case with this very easy, incredibly delicious scallop Chowder.

The main culprit is the caramelisation of bacon and onions, who provided the great flavor, but the hue that they communicated, as well as the pale green celery and yellow potatoes, made little dingy things.

I could have burnished the scallops first and missing even after the dark side, but this small, soft need to consume as soon as they are cooked, and at the time wherever us warmed them in soup, they would be hard, dry and disappointing scallops.

It's maybe just me. I hope that is the case here, otherwise we will need to think about a kind of make-over, because this bowl of soup is too good not to do. If you do and want a thicker, more traditional Chowder base, some of your potatoes mashed simply in the mixture.

A roux can also be used to tighten things upwards, but since scallops are so rich, I prefer the lighter texture seen herein. So if find you a way for this up to little or not, I hope that you give it a try soon. Enjoy!

Ingredients for 4 servings of Bay Scallop chowder:

2 tsp olive oil

2 slices of bacon

1/2 onion yellow, cut into cubes

1 rib celery, diced

2 cloves garlic, minced

1 bottle (8 oz.) clam juice

1 cup low sodium chicken broth

1 red bell pepper to Frenso, fine of

1/2 cup cream

1 cup diced Yukon gold potatoes

freshly ground black pepper

pinch of cayenne pepper

salt to taste

lemon rind 1 tsp

Bay Scallops 1 book

1 tbsp fresh tarragon

Bay,Scallop,Chowder,–,Looks,Good