Scallop Chowder download this recipe 340g (12oz) whiting fillets, fresh or defrosted, skinned and cubed 115g (4oz) prepared scallops, fresh or defrosted, sliced 30g (1oz) butter or margarine 1 medium onion, thinly sliced 2 sticks celery, chopped 2 medium carrots, diced 1 large potato, scrubbed and diced 115g (4oz) lean bacon, derinded and chopped 300ml (10 fl oz) vegetable stock 300ml (10 fl oz) milk 1 x 15ml spoon (1 tablespoon) cornflour salt and black pepper chopped fresh parsley, to garnish Melt the butter or margarine in a large pan and gently sauté the onion, celery, carrot, potato and bacon until onion is slightly softened. Pour in stock and simmer until potatoes are just tender. Add the cubed whiting and sliced scallops and simmer for 4 minutes. Blend milk and cornflour and add to pan with seasoning. Stir carefully until thickened Garnish with parsley and serve with hot crusty rolls or French bread. Serves 4-6