Scallop Chowder

Most chowders are similar in style, with seafood, cream or milk and potatoes predominating. But
different seafood - clams, mussels or, as in this recipe scallops - makes each chowder distinct. Scallop
chowder is rich enough to serve as a one-dish meal, especially if accompanied by fresh biscuits or
bread.

Ingredients
1 lb scallops
2 Tbsp butter
1 onion, chopped
1/2 cup chopped celery
2 cups diced raw potatoes
1/2 cup sliced carrots
2 cups boiling water
1 tsp salt
1 tsp thyme
dash pepper
1 1/2 cup whole milk
3/4 cup cereal cream
paprika

Method
1. Scallops may be cut in half if desired. In a heavy saucepan, over medium heat, melt butter. Add
onion, celery and sauté until tender. Add potatoes, carrots, water, salt, thyme and pepper. Cover
and simmer for 10-15 minutes or until vegetables are tender. Add the scallops and simmer for 8-
10 minutes or until flesh becomes opaque. Add the milk and cream, heat gently. Do not boil.
Upon serving sprinkle each serving with paprika.
2. Serves 6.