michigan is COLD in the winter. (haha, what an understatement.) it was 23 degrees on my lunch break today. that made it 11 degrees with the windchill. with that being said, i love to make soup in the winter. why? because it's warm and filling and delicious!just wait until you experience this tasty nom nom!
here's what you'll need:
1lb of bacon
2 pounds of scallops (sea or bay)
**you can substitue chicken for the scallops if you don't like seafood. very very tasty!**
1 medium yellow onion thinly sliced into half moons
1 lb of Yukon gold potatoes (leave the skins on!)-cut into small chunks
1 cup of dry white wine (or white cooking wine)
2 cups of low sodium chicken broth
1 cup of heavy cream
2 cups of frozen corn
*(if fresh corn is available, USE IT! it's so much better with fresh! 2cups frozen=4 ears fresh)*
fry your bacon in a stockpot over medium heat until crisp. drain on a paper towel. rinse scallops and pat dry with a paper towel. increase skillet temp to med-high. season scallops with salt and pepper and cook in the bacon drippings until golden brown. if you are using sea scallops (the big ones) only cook a few at a time. you don't want to crowd them. transfer them to a plate. reduce heat down to medium and add the onion to the pan with the bacon drippings. cook until soft (about 5 minutes). add the wine, cream, broth and potatoes to the pan with the onions. bring to a simmer. cover partially and simmer gently for about 20 minutes. or until the potatoes are tender. add the scallops and corn and cook for 4 more minutes. to serve, ladle into a bowl and top with crumbled bacon.
this soup is great with a slice (or two) of french bread to sop up the delicious broth. YUM!
what? you want dessert too?
ok, click here for my apple pie egg roll recipe
or here for my chocolate coffee mug cake recipe
or here for the monkey muffin recipe
**all of those recipes are step by step...and delicious...and calorie free!