Most chowders are similar in style, with seafood, cream or milk and potatoes predominating. But different seafood - clams, mussels or, as in this recipe scallops - makes each chowder distinct. Scallop chowder is rich enough to serve as a one-dish meal, especially if accompanied by fresh biscuits or bread.
1 lb (500 g) scallops
2 Tbsp (25 mL) butter
1 onion, chopped
1/2 cup (125 mL) chopped celery
2 cups (500 mL) diced raw potatoes
1/2 cup (125 mL) sliced carrots
2 cups (500 mL) boiling water
1 tsp (5 mL) salt
1 tsp (5 mL) thyme
dash pepper
1 1/2 cup (375 mL) whole milk
3/4 cup (175 mL) cereal cream
paprika
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 to 15 minutes or until vegetables are tender. Add the scallops and simmer for 8 to 10 minutes or until flesh becomes opaque. Add the milk and cream, heat gently. Do not boil. Upon serving sprinkle each serving with paprika.
Makes six servings.