Chowder

Paul Lynch
Soup
  • 200g frozen bay scallops/queenies
  • 50g smoked bacon, in lardons
  • 1 tbs butter
  • 1 onion, sliced
  • 200g cauliflower/potatoes, in small chunks
  • 250ml double cream
  • 250ml milk
  • 100ml water
  • 1 bay leaf

Garnish: chopped parsley

Melt the butter in a saucepan, and fry the bacon to crispy. Add the onion and soften. About eight to ten minutes so far.

At the same time, boil the cauliflower or potato for 8-10 minutes or until tender. Drain and add to the pan with the cream, milk, bay leaf and water, add scallops, and simmer for 10 minutes; don’t let it boil! Season.

Remove bay leaf and serve with optional garnish.

Variation

You can switch the scallops with white fish, smoked haddock, clams, or anything else that you think may work.