• Asparagus Vichyssoise

• Black Bean Soup

• Brussels Sprouts and Carrots

• Carrot Beet Soup

• Chestnut and Chorizo Soup

• Chestnut and Lentil Soup

• Chicken Tortilla SOup

• Crab and Corn Chowder with Sesame Seed Oil

• Creamy Scallop Chowder

• Curried Butternut Squash Soup with Toasted Squash Seeds and Chives

• Curried Ginger Carrot Soup

• Curried Lentil Soup

• Curry Butternut Squash Soup with Candied Pumpkin Seeds and Maple Crema

• Fish Soup with Fennel and Grape Leaves

• French Onion Soup with Cantal Crostini

• Justin's Apple Rutabaga Soup

• Kai Tom Kha

• Kale and Bread Soup with Melting Brie

• La Bouillabaisse

• Lettuce and Pea Soup

• Magic Yam Soup

• Mulligatawny Soup

• Mushroom Soup with Olive Oil

• Parsnip Vichyssoise with Crispy Parsnip Chips

• Pear, Fennel and Acorn Squash Soup

• Pumpkin Bisque with Cranberry Oil Swirl

• Roasted Vegetable Gazpacho with Port

• Savoury Bacon, Pea and Zucchini Soup

• Spicy Sweet Potato Peanut Soup

• Sweet Corn and Smoked Chile Soup with Creme Freche

• Sweet Corn Soup

• Tom Ka Gai

• Wanderer's Soup

• Zucchini Soup

Creamy Scallop Chowder

Jul/Aug 2008

4 bacon slices, chopped
1 large white onion, finely chopped
2 t. fresh thyme leaves
4 c.  fish or shrimp stock
1/2 c. dry white wine, such as sauvignon blanc
2 small Yukon Gold potatoes, scrubbed and cut into small dice
1/2 c. crème fraîche or whipping cream
1 T. canola or olive oil
1 T. butter
1 lb scallops

In a large, heavy saucepan, sauté the bacon until crisp; remove from the pan, leaving only about a tablespoon of drippings behind. Set aside on a paper towel. Add the onion to the saucepan and cook for about 8 minutes, until pale golden. Add the thyme and cook for another minute, then add the stock, wine and potatoes. Bring to a simmer and cook until the potatoes are tender; about 10 minutes. Stir in the cream and stir to heat through.

In a large, heavy skillet set over medium-high heat, heat the oil and butter. When the foam subsides, add the scallops to the pan and sauté until golden, a minute or two per side, depending on their size. Cook them in batches so that you don’t crowd the pan, and stir them into the chowder as you finish cooking each batch. Divide the chowder among bowls, sprinkle with the bacon and serve hot. Serves 4 to 6.