Active Time

　　10 min

　　Total Time

　　15 min

　　This light chowder with a subtle note of smokiness really lets the scallops shine.

　　

Ingredients

Makes 4 servings

　　4 bacon slices, chopped

　　1 cup frozen chopped onions

　　1 large boiling potato, peeled and cut into 1/4-inch pieces

　　1 tablespoon all-purpose flour

　　2 cups whole milk

　　1 (10-oz) package frozen mixed vegetables

　　1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 lb sea scallops, tough muscles removed if attached

　　

Step 1

Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.

　　

Step 2

Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.

　　

Step 3

Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.