New England Scallop Chowder
It usually seems as though a robust, main-course soup takes all day to prepare. But not so with these recipes.
Although they have plenty of ingredients, some of the key ones are canned--meaning it takes just minutes to assemble everything and then just a little extra cooking to bring the flavors together. Canned stock works fine (though if you have homemade, use it). And the food processor makes mincing and chopping quicker.
Cook the bacon in a 4-quart pot over medium-high heat, stirring often, until the fat is rendered and the bacon is crisp, about 3 minutes. Discard all but 1 tablespoon of the fat.
Add the onion, celery, thyme, salt and pepper to taste. Cook until the onion is softened but not browned, stirring often, about 4 minutes. Stir in the flour. Cook 1 minute.
Slowly stir in the clam juice. Cook, stirring, until warm, about 2 minutes. Add the potatoes. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, about 20 minutes.
Stir in the milk and cook until hot but not boiling. (This can be made a day ahead to this point and refrigerated. To serve, gently reheat the soup until hot. Add more milk if the soup is too thick.) Stir in the corn. Cook 1 minute. Stir in the scallops. Cook, stirring often, until the scallops are just opaque, about 2 minutes. Taste; adjust the seasoning. Serve hot, garnished with parsley or chives, if using.
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