|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 100g||36%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 2 slices bacon (chopped)
- 12 oz. pkg. bay scallops (thawed if frozen)
- 1 onion (chopped)
- 1 cup potatoes (diced, peeled)
- 1/4 cup celery (chopped)
- 1 cup fish or chicken stock
- 1/4 cup flour
- 1/8 teaspoon white pepper
- 1/4 teaspoon dried marjoram
- 2-1/2 cups milk
- 12 oz. can corn (drained)
In a large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside. In drippings, place scallops and cook for 3 to 4 minutes until opaque (8 to 9 minutes for sea scallops). Remove scallops from the pot and set aside.
In drippings in pot, add onion, potatoes, and celery and cook for 3 to 4 minutes. Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8 to 10 minutes until potatoes are tender.
In a medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to pot along with drained corn and bring to a simmer. Cook over medium heat for 12 minutes, stirring often until soup has thickened and vegetables are tender.
Add cooked scallops and simmer for 3 to 4 minutes until scallops are thoroughly heated.