Scallop Fennel Chowder
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwjMahI-HW9gwsvh57x22Q6b3KT6FAVjVNKkmnEutOzAqmBFhCd2SiAO1rsYG_ENU15x8PGYYqiA1YMzzNdkWZJ1qx6wFQ3dpMcHO77MyipnfMxnfE8XYEVNpe2e6_DAaeRHAu50m4wFR/s640/scallopcow.jpg)
Ingredients: two lb bay scallops 1 bunch modest "baby" Vidalia onions (with greens attached), diced 1 shallot, minced 1 large bulb fennel, diced 1 rather large russet potato, diced two stalks celery, chopped 4-5 (thin, regular) slices bacon, diced as well as cooked until crisp two cups 2% milk two cups one-half as well as half two tablespoons olive petroleum (or a mix of bacon grease as well as olive oil) 1/2 teaspoon thyme body of body of water salt freshly dry reason pepper Directions: Heat the butter or petroleum inward a dutch oven or large pot. Saute the white parts of the onion, shallot, celery as well as fennel until the vegetables are softened. Meanwhile, boil the potatoes until virtually fully cooked. Drain as well as ready aside. Add the scallops, bacon, spices, potatoes, milk, one-half as well as one-half to the vegetable mixture as well as simmer until the scallops are cooked through. Stir inward the light-green tops of the Vidalia onion. ...