Scallop Chowder

Steps

1. 1

   Cook the bacon in a heavy pot over medium heat until crisp. Lift it out with a slotted spoon and leave the fat in the pot.

2. 2

   Add the onion and celery and cook about 5 minutes, until soft. Add the garlic and stir for 30 seconds.

3. 3

   Sprinkle in the flour and stir for 1 minute. Slowly whisk in the stock until smooth.

4. 4

   Add the potatoes, bay leaf and thyme. Simmer, partly covered, 12 to 15 minutes, until the potatoes are tender.

5. 5

   Stir in the milk and cream and heat until steaming. Don't let it boil.

6. 6

   Add the scallops and simmer gently about 3 minutes, until they're opaque all the way through. Take out the bay leaf, season with salt and pepper, and top each bowl with bacon and parsley.