Scallop Chowder

6 servings


1 lb scallops 500 g
2 Tbsp butter 25 mL
1 onion, chopped
1/2 cup chopped celery 125 mL
2 cups diced raw potatoes 500 mL
1/2 cup sliced carrots 125 mL
2 cups boiling water 500 mL
1 tsp salt 5 mL
1 tsp thyme 5 mL
dash pepper dash
1 1/2 cup whole milk 375 mL
3/4 cup cereal cream 175 mL


  1. Scallops may be cut in half if desired. In a heavy saucepan, over medium heat, melt butter. Add onion, celery and sauté until tender. Add potatoes, carrots, water, salt, thyme and pepper. Cover and simmer for 10-15 minutes or until vegetables are tender. Add the scallops and simmer for 8-10 minutes or until flesh becomes opaque. Add the milk and cream, heat gently. Do not boil. Upon serving sprinkle each serving with paprika.
  2. Serves 6.
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