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Scallop Chowder (paleo/dairy free)
- • 4 strips of uncured bacon, diced
- • 1 pound bay scallops
- • 8 ounces white mushrooms, quartered
- • 3 stalks of celery, chopped
- • 1 onion, diced
- • 3.5 cups diced parsnips
- • 1 tablespoon fresh thyme leaves
- • 1/4 teaspoon smoked paprika
- • 8 ounces bottled clam juice
- • 1/4 cup dry white wine (or additional broth)
- • 4 cups veggie or chicken broth
- • 1 tablespoon cooking Sherry
- • sea salt and ground pepper
- 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!
- 4 strips of uncured bacon, diced
- 1 pound bay scallops
- 8 ounces white mushrooms, quartered
- 3 stalks of celery, chopped
- 1 onion, diced
- 3.5 cups diced parsnips
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon smoked paprika
- 8 ounces bottled clam juice
- 1/4 cup dry white wine (or additional broth)
- 4 cups veggie or chicken broth
- 1 tablespoon cooking Sherry
- sea salt and ground pepper
- 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!
