I forgot who I promised that I would post this.
Being Lent we don't eat meat on Fridays, we finished our last package of fish last week so instead of shopping I decided it was time to make a Scallop Chowder.I wish I made this years ago now it is the best tasting Chowder we ever had.
I will try to include the amounts as I go. I heard on the news that the church was allowing meat on Fridays' to help keep people at home.
Ingredients
2 Tbsp Bacon Grease
2 Packets of Clam Broth (2 cups water)
1 Can Corn
1 Can Chicken Broth
1 pound of Medium Bay Scallops
1 Carrot
1 Stalk Celery
3 Medium Potatoes peeled and cubed 1/2"
The Carrot & Celery are about 1/3 cup fine dice
I did not have a small onion or any scallions,you can use them if you want.
Saute your veggies
Add you liquids and Clam broth packets,add Potatoes cook till tender remove
Add some seasoning
1 tsp. Thyme
1 .5 tsp Parsley ( i used dry)
Pinch of crushed red pepper ( I used Reaper powder)
3/4 cup Flour
4 cups milk
canned corn
Scallops Potatoes
Keep the heat low let the Scallops cook and the Potatoes finish
It will thicken at this point DO NOT Let it BOIL
I served this with some garlic toast S&P to taste
Thanks for watching
Richie
Being Lent we don't eat meat on Fridays, we finished our last package of fish last week so instead of shopping I decided it was time to make a Scallop Chowder.I wish I made this years ago now it is the best tasting Chowder we ever had.
I will try to include the amounts as I go. I heard on the news that the church was allowing meat on Fridays' to help keep people at home.
Ingredients
2 Tbsp Bacon Grease
2 Packets of Clam Broth (2 cups water)
1 Can Corn
1 Can Chicken Broth
1 pound of Medium Bay Scallops
1 Carrot
1 Stalk Celery
3 Medium Potatoes peeled and cubed 1/2"
The Carrot & Celery are about 1/3 cup fine dice
I did not have a small onion or any scallions,you can use them if you want.
Saute your veggies
Add you liquids and Clam broth packets,add Potatoes cook till tender remove
Add some seasoning
1 tsp. Thyme
1 .5 tsp Parsley ( i used dry)
Pinch of crushed red pepper ( I used Reaper powder)
3/4 cup Flour
4 cups milk
canned corn
Scallops Potatoes
Keep the heat low let the Scallops cook and the Potatoes finish
It will thicken at this point DO NOT Let it BOIL
I served this with some garlic toast S&P to taste
Thanks for watching
Richie
