A New England specialty, scallop chowder is a hearty soup of scallops cooked with potatoes and cream. A symbol of coastal towns, it is often served with crisp crackers.
Cook the onion and celery in butter over medium heat for 8 minutes.
Add the flour and cook for 1 minute, then slowly pour in the fish stock.
Add the potatoes and cook over medium heat for 15 minutes, until tender.
Add the scallops and cream, then warm over low heat for 5–6 minutes. Adjust the salt to taste.
Serve hot with crackers.
Store in a covered container in the refrigerator for up to 2 days. Freezing is not recommended because this soup contains seafood.
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