This delicious, flavorful soup is ready in just 30 minutes!
2 tablespoons Dierbergs olive oil
1/2 cup diced onion
1/2 cup diced celery
Salt and freshly ground black pepper
3 tablespoons Dierbergs flour
1 can (14.5 ounces) chicken broth
1 cup water
2 cups peeled and diced potato
1 pound bay scallops
1 cup half-and-half
1 teaspoon Old Bay seasoning
2 tablespoons minced fresh parsley
In large saucepan, heat olive oil over medium-high heat. Add onion, celery, salt, and pepper; cook stirring often until onion wilts, about 5 minutes. Add flour; cook stirring constantly for 1 minute. Slowly stir in broth and water; bring to a boil. Add potato; reduce heat and gently simmer until tender, about 10 to 12 minutes. Stir in scallops, half-and-half, and Old Bay; cook stirring often until scallops are opaque and chowder is thickened, about 10 to 12 minutes. Ladle into serving bowls. Garnish with parsley.
Makes 4-6 servings
Servings: Per servingCalories: