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Cut scallops into bite-size pieces and place them in a deep pan and cover with 1 1/2 cups of cold water. Bring to a simmer over medium heat for 5 to 10 minutes, or until scallops turn opaque and can be
flaked with a fork. Save scallop stock for use later.
In a large deep pan, on medium heat, add butter and sauté the chopped onion until golden brown. Add potatoes, celery, and 1 1/2 cups of water. Cover and cook on medium heat for 15 minutes, or until
potatoes and celery are tender.
Blend flour in small mixing bowl with one half of the milk. Blend until smooth and then add the other half of the milk. Add the flour mixture to the cooked potatoes and celery, then add scallops and
scallop stock. Heat to a boiling point but do not boil. Season with salt and pepper. Serve hot in large chowder bowls with big soup spoons. And don't forget the buttered chowder crackers. A pinch of
chopped parsley and paprika makes for a nice garnish on top of the scallop chowder as well. Serves 6 to 8.
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