Food
Scallop Chowder
By Yankee Magazine|Sep 18 2007|
Use whole bay scallops, or quartered sea scallops.
Yield
Serves 4-6
Ingredients
2 potatoes, peeled and chopped
4 tablespoons butter
2 onions, peeled and chopped
2 cups milk
1-1/2 cups cream
1 pound scallops, fresh, or frozen and thawed
Salt and pepper to taste
Chives
Bacon
Instructions
Steam or boil potatoes until tender. As potatoes cook, melt 2 tablespoons butter in soup kettle and saut
