Scallop Chowder with Paprika Croutons

2 Servings main course
  • 4 slices bacon, chopped
  • 1 small onion, chopped fine
  • 1 carrot, chopped fine
  • 1 celery rib, chopped fine
  • 1 tablespoon unsalted butter
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon paprika
  • 8 ounces bottled clam juice
  • 1 cup water
  • 1/2 cup heavy cream
  • 1 russet (baking) potato (about 1/2 pound)
  • 3/4 pound firm scallops, tough muscle from sides removed
  • 2 tablespoons minced fresh parsley leaves
  • Salt and pepper
  • Croutons: recipe below
  • Croutons:
  • 1 1/2 tablespoons unsalted butter
  • 1/4 teaspoon paprika
  • 1 1/2 cups bread cubes
  • In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.

  • Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.

  • While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Make croutons while the mixture is simmering. Stir in scallops and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper to taste.

  • Preheat oven to 350 degrees. In a small saucepan melt butter with paprika over moderate heat, stirring. In a bowl toss bread cubes with melted butter. Sprinkle with paprika and toss. Transfer to a baking sheet. Arrange bread in one layer and bake in middle of oven 10 minutes or until deep golden.

  • Serve chowder with paprika croutons.

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    House Number - 0065252F1

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