Directions:
- In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
- In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
- Remove scallops from pot and set aside.
- In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
- Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
- In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
- Add to pot along with drained corn and bring to a simmer.
- Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
- Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.24 Kcal (1663 kJ) | ||
| Calories from fat | 88.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.81g | 15% | |
|---|---|---|---|
| Cholesterol | 47.74mg | 16% | |
| Sodium | 1050.35mg | 44% | |
| Potassium | 1020.22mg | 22% | |
| Total Carbs | 49.46g | 16% | |
| Sugars | 17.02g | 68% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 30.18g | 60% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.7mg | 15% | |
| Calcium | 247mg | 25% | |
| Amount Per 100 g | |||
| Calories | 83.21 Kcal (348 kJ) | ||
| Calories from fat | 18.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 15% | |
|---|---|---|---|
| Cholesterol | 10mg | 16% | |
| Sodium | 220.02mg | 44% | |
| Potassium | 213.71mg | 22% | |
| Total Carbs | 10.36g | 16% | |
| Sugars | 3.56g | 68% | |
| Dietary Fiber | 1.11g | 21% | |
| Protein | 6.32g | 60% | |
| Vitamin C | 1.7mg | 13% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.6mg | 15% | |
| Calcium | 51.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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