Scallop Chowder

4 tablespoons (1/2 stick) unsalted butter
1 medium yellow onion, finely diced
1 large carrot, finely diced
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 sprig of fresh thyme
1 bay leaf
One 14-ounce can low-sodium chicken broth
4 cups fresh corn kernels (about 6 ears)
2 cups milk
1 pound sea scallops, halved, or quartered if large
Crumbled cooked bacon and sliced scallions, optional

Yield: 4 servings
In a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook 2 minutes. Add the salt, pepper, thyme, bay leaf, chicken broth, and 2 cups of the corn. Stir to combine and bring to a simmer.

Meanwhile, in a blender combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes. Add scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Garnish with bacon and scallions, if desired, and serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user AWENTZ27.