Prep:20 min.
Cook: 30 min.This recipe serves:  6    
Preparation time: 20 minutes

 

Ingredients

1 slice bacon, diced

1/2 cup diced onion

1/2 cup diced celery

1 sprig fresh thyme

1 bay leaf

1 1/2 cups clam juice or fish stock

6 small red potatoes

2 cups reduced-fat (2%) milk

2 cups fresh bay scallops

1 teaspoon chopped, fresh dill

 

Nutrition Facts

Serving Size 1 cup
 

Amount Per Serving
Calories 197

Total Fat 3 g

Saturated Fat 1 g

Protein 15 g

Total Carbohydrate 33 g

Dietary Fiber 3 g

Sodium 316 mg

 

Percent Calories from Fat 12%

Percent Calories from Protein 28%

Percent Calories from Carbohydrate 61%

 

Cooking Instructions

1. Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf and cook until the vegetables are soft, about ten minutes.

 

2. Dice the potatoes and add them to the soup pot with the clam juice. Simmer until the potatoes are just tender, about ten minutes. Add the milk, scallops and dill and heat thoroughly. Remove the thyme and bay leaf.

 

Adjust the salt and pepper to taste.