Scallop Chowder (paleo/dairy free)
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Ingredients
Directions
- In a heavy-bottomed pot, cook bacon until crisp. Set aside on a paper towel lined plate.
- Cook scallops in the same pot with the bacon grease for about 3 minutes, stirring once halfway through cooking time until scallops are cooked and opaque through the center. Remove scallops and set aside.
- Add mushrooms, celery, and onion to the same pot. Cook until onions are translucent.
- Add remaining ingredients (except for the scallops, bacon, and cooking Sherry).
- Bring to boil. Let simmer for 30 minutes. Using an immersian blender, blend just enough to make the broth a little creamy, but still leaving the soup chunky.
- Add scallops and cooking Sherry. Continue to cook until scallops are heated through.
- Spoon your scallop chowder into bowls. Garnish with bacon and additional thyme leaves.
- Enjoy!
Ingredients
Directions
- In a heavy-bottomed pot, cook bacon until crisp. Set aside on a paper towel lined plate.
- Cook scallops in the same pot with the bacon grease for about 3 minutes, stirring once halfway through cooking time until scallops are cooked and opaque through the center. Remove scallops and set aside.
- Add mushrooms, celery, and onion to the same pot. Cook until onions are translucent.
- Add remaining ingredients (except for the scallops, bacon, and cooking Sherry).
- Bring to boil. Let simmer for 30 minutes. Using an immersian blender, blend just enough to make the broth a little creamy, but still leaving the soup chunky.
- Add scallops and cooking Sherry. Continue to cook until scallops are heated through.
- Spoon your scallop chowder into bowls. Garnish with bacon and additional thyme leaves.
- Enjoy!