Scallop Fennel Chowder

Ingredients:
ii lb bay scallops
1 bunch pocket-size "baby" Vidalia onions (with greens attached), diced
1 shallot, minced
1 large bulb fennel, diced
1 rather large russet potato, diced
ii stalks celery, chopped
4-5 (thin, regular) slices bacon, diced every bit good every bit cooked until crisp
ii cups 2% milk
ii cups half every bit good every bit half
ii tablespoons olive fossil oil (or a mix of bacon grease every bit good every bit olive oil)
1/2 teaspoon thyme
trunk of trunk of H2O salt
freshly dry out argue pepper


Directions:
Heat the butter or fossil oil inward a dutch oven or large pot. Saute the white parts of the onion, shallot, celery every bit good every bit fennel until the vegetables are softened. Meanwhile, boil the potatoes until virtually fully cooked. Drain every bit good every bit laid upwardly aside.  Add  the scallops,  bacon, spices, potatoes, milk, half every bit good every bit half to the vegetable mixture every bit good every bit simmer until the scallops are cooked through. Stir inward the light-green tops of the Vidalia onion. Serve with oyster crackers on the side.

My thoughts:

I know it must concord upwardly inching closer to jump if I tin regain "baby" Vidalia onions inward the store. Larger every bit good every bit sweeter than light-green onions or scallions, they are a keen tendency to add together together a low-cal onion flavor to dishes like this chowder that postulate a subtle touch. If you lot lot can't regain them, substitute similar looking jump onions. Fennel is precisely making its tendency into the marketplace every flake practiced every bit good every bit hence I decided to duet them together inward this deceptively low-cal scallop chowder. I dear how the fennel retained a grapple of its crisp texture making it a toothsome add-on to the chowder. Bay scallops pack every flake much flavor every flake their larger sea-bred cousins but they are more than perfectly sized for soup every bit good every bit more than affordable to boot. All together, they made for a chowder that was fresh tasting every bit good every bit lightly herbal. Perfect for a light, weeknight meal.
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