Scaldier/Soup Pot - Ideal for simmering soups like chowders
Large Fry Pan - Perfect for frying bacon and possibly sautéing onions
Chef's Knife - Essential for cutting seafood like scallops, as well as vegetables and herbs
Colander - Useful for straining broth or rinsing cooked scallops before adding to the chowder
Potato Masher - For mashing cooked potatoes if included in the recipe
Immersion Blender - Handy for pureeing the soup to reach desired consistency
Soup Ladle - For serving chowder in a large portion
Digital Food Scale - To measure ingredients accurately, particularly when scaling for different batch sizes
Microplane Grater - For grating ingredients like cheese or citrus zest
Chef's Gloves - To protect your hands during preparation
4 bacon slices, chopped
1 cup frozen chopped onions
1 large boiling potato, peeled and cut into 1/4-inch pieces
1 tablespoon all-purpose flour
2 cups whole milk
1 (10-oz) package frozen mixed vegetables
1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscles removed if attached
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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