Scallop and Bacon Chowder
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup (packed) fresh Italian parsley 3/4 cup olive oil 1/2 teaspoon salt
8 ounces bacon, coarsely chopped 2 large leeks (white and pale green parts only0, thinly sliced 3 garlic cloves, chopped
1 tablespoon chopped fresh thyme 1-1/2 cups frozen corn kernels 1-1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
3 8-ounce bottles clam juice 1 cup whipping cream 1 pound bay scallops, connective tissue removed



1 Blend parsley, oil and salt in blender until smooth. Pour into small bowl.
2 Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot. Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Season to taste with salt and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve.

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