Creamy Scallop Chowder

Ingredients

Butter

2 tablespoons

Onion

1 medium, diced

Celery

2 stalks, diced

Carrot

1 large, diced

Garlic

3 cloves, minced

All-purpose flour

1/4 cup

Chicken broth

4 cups

Milk

2 cups

Potatoes

2 medium, peeled and diced

Fresh scallops

1 pound, cleaned and patted dry

Fresh parsley

1/4 cup, chopped

Bay leaf

1

Thyme

1 teaspoon, dried

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, celery, carrot, and minced garlic to the pot. Sauté the vegetables until they are tender and fragrant, about 5 minutes.
3. Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly to prevent burning.
4. Gradually whisk in the chicken broth and milk, ensuring there are no lumps.
5. Add the diced potatoes, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes, or until the potatoes are fork-tender.
6. Gently stir in the scallops and cook for an additional 5 minutes, or until they are opaque and cooked through.
7. Remove the bay leaf and stir in the chopped fresh parsley for a burst of color and freshness.
8. Serve hot in bowls, garnished with additional parsley if desired.