Nova Scotia Scallop Chowder
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
scallops
|
|
| 3 | tablespoons |
butter
|
|
| 6 | each |
potatoes
medium, cubed |
|
| 2 | each |
onions
small, diced |
|
| 1 ½ | quarts |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
scallops
|
|
| 45 | ml |
butter
|
|
| 6 | each |
potatoes
medium, cubed |
|
| 2 | each |
onions
small, diced |
|
| 1.5 | quarts |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Melt butter in skillet and fry scallops on both sides.
With a knife, cut scallops into small pieces, making sure that they are well browned.
Meanwhile, cook potatoes and onions in lightly salted water until tender, but not mushy.
Add scallops and milk and season to taste.
Bring to just under the boiling point and serve with crackers.
