Ingredients
4
4 servings
- •2 teaspoons olive oil
- •2 slices bacon, cut into small pieces
- •0.5 yellow onion, diced
- •1 rib celery, diced
- •2 cloves garlic, minced
- •1 (8 ounce) bottle clam juice
- •1 cup low-sodium chicken broth
- •1 cup cubed Yukon Gold potatoes
- •1 pinch cayenne pepper, or to taste
- •freshly ground black pepper to taste
- •0.5 cup heavy whipping cream
- •1 red Fresno chile pepper, diced
- •1 teaspoon lemon zest
- •salt to taste
- •1 pound bay scallops
- •1 tablespoon chopped fresh tarragon
Instructions
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutritional Facts
Per 4 servings
- Calories: 300
- Carbohydrate: 17g
- Fat: 11g
- Fiber: 2g
- Protein: 33g
- Sugar: 2g
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