Bay Scallop Chowder (Creamy Scallop and Bacon Soup)

INGREDIENTS

• 2 tsp olive oil
• 2 slices bacon
• 1/2 yellow onion, diced
• 1 rib celery, diced
• 2 cloves garlic, minced
• 1 (8-oz) bottle clam juice
• 1 cup low sodium chicken broth
• 1 red Frenso chili, fine dice
• 1/2 cup cream
• 1 cup cubed Yukon gold potatoes
• freshly ground black pepper
• pinch of cayenne
• salt to taste
• 1 tsp fresh lemon zest
• 1 pound bay scallops
• 1 tbsp fresh tarragon

DIRECTIONS

1. 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.
2. 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.
3. 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.

NOTES

• If you want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.