Scallop Fennel Chowder

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. Serve amongst oyster crackers on the side.

My thoughts:

I know it must hold upwardly inching closer to jump if I tin uncovering "baby" Vidalia onions inward the store. Larger as well as sweeter than light-green onions or scallions, they are a keen trend to add together a low-cal onion season to dishes similar this chowder that require a subtle touch. If you lot can't uncovering them, substitute similar looking jump onions. Fennel is simply making its trend into the marketplace every bit good as well as therefore I decided to distich them together inward this deceptively low-cal scallop chowder. I honey how the fennel retained a fight of its crisp texture making it a toothsome improver to the chowder. Bay scallops pack every bit much season every bit their larger sea-bred cousins but they are to a greater extent than perfectly sized for soup as well as to a greater extent than affordable to boot. All together, they made for a chowder that was fresh tasting as well as lightly herbal. Perfect for a light, weeknight meal.