Scallop Chowder

Ingredients:

• 6 sea scallops, cubed

• 4 oz smoked jowl bacon, diced

• 6 medium Yukon Gold potatoes, peeled and diced

• 1 sweet onion, medium dice

• 1 carrot, small dice

• 4 cloves garlic, minced

• 1 teaspoon fresh thyme leaves, chopped

• 1/2 cup white wine

• 2 tablespoon shio koji

• 4 cups chicken stock

• 1 cup heavy cream

• 1 fresh leek, white and light green parts only, cleaned halved, and thinly sliced

• Salt and freshly ground black pepper, to taste

• Olive oil or butter, for sautéing

• Fresh parsley, chopped for garnish

Instructions:

1. Prep the Scallops: Marinate the scallops in shio koji for about 24 hours before cooking. This step enhances flavor and tenderness.

2. Render the Bacon: In a large pot over medium heat, cook the diced jowl bacon until crisp and the fat is rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

3. Sauté the Vegetables: Add a bit of olive oil or butter to the pot if needed. Sauté and the onion, leeks, carrots and garlic until soft and translucent, about 5 minutes. Salt, Add the thyme and cook for another minute.

4. Deglaze and Simmer: Increase the heat to medium-high and pour in the white wine to deglaze the pot, scraping up any browned bits. Add the diced potatoes and chicken stock. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10-15 minutes.

5. Add the Scallops and Cream: Once the potatoes are tender, add the scallops to the pot. Simmer gently for 2-3 minutes, or just until the scallops are opaque and cooked through. Stir in the heavy cream and cooked bacon, heating through. Be careful not to boil after adding the cream to prevent it from curdling.

6. Season and Serve: Season the chowder with salt and freshly ground black pepper to taste. If the chowder is too thick, adjust the consistency with a little more chicken stock or water.

7. Garnish and Enjoy: Serve the chowder hot, garnished with chopped fresh parsley.

Tips:

• Shio koji is a fermented seasoning that can tenderize proteins and enhance their umami flavor. Get it online or at a local asian market. Google it.

• For an creamier texture, partially mash some of the potatoes in the pot before adding the scallops.

• This chowder pairs with some crusty ass bread. Bake some yourself. You can do it.

It’s mid March and snowing in Cincinnati, Ohio. Make this and cheer up only slightly. Cheers friends.