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Prep Time30 Mins
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Cook Time1 Hour
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Serving6 People
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If you’re like me, Fall = Soup Season. And you’d be hard pressed to find a more satisfying soup than this one.
Things you will need:
- A large stock pot
- A hand blender or regular blender
Potatoes replace the need for a lot of cream in this recipe, so you get the richness without the usual extremely high fat content in traditional chowders. And you can really use any kind of seafood you want. I use scallops and clams in this version, but if you want to use cut up shrimp or chunks of salmon – that works too.
Ingredients
Nutrition
- Daily Value*
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Total Fat: 15.4g21.7%
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Total Carbohydrates: 31.7g12.1%
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Total Protein: 19.4g18.1%
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Cholesterol: 94mg31.3%
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Sodium: 631mg27.4%
Directions
In a large stock pot on medium heat, cook the bacon until the fat is rendered and the pieces are crispy. Set aside on a paper towel lined plate.
In the same large pot, add the bay scallops and quickly sear them. About 2 minutes each side. Remove them from the pot and set them aside.
Add the onions, celery, and ¾ of the carrots to the pot and sauté until the onions have browned. About 10 minutes.
Add the garlic and potatoes and sauté, stirring frequently to prevent the garlic from burning. About 5 minutes.
Add the white wine and chicken broth. Bring the pot to a boil, cover, and lower the heat down to a simmer. Cook for about 20 minutes.
Using a hand blender, purée the stock until smooth. Add the cream and the rest of the potatoes and carrots. Simmer on low-medium heat for 15 minutes, stirring every couple of minutes.
Add the scallops and clams to the stock. Simmer on low-medium heat for 5 minutes. Then add back the bacon.
Salt and pepper to taste, and add the chopped dill and parsley just before serving. Enjoy!
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