Serves: 6
Total Calories: 528

1 pound sea scallops
8 ounces prawns
8 ounces medium shrimp shelled and deveined
8 ounces sliced bacon
1 small onion chopped
1 (12-ounce) package frozen hash brown potato with onions and peppers
4 cups half and half
4 cups milk
1/4 cup all purpose flour
1 to 1 3/4 pound Bread Bowl

1. Place the scallops and prawns in a large stockpot over high heat with enough water to cover, and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the shrimp and continue to simmer 2 minutes or until the seafood is cooked. Turn off the heat.

2. In a large skillet, cook the bacon until crisp. Transfer to paper towels and let cool. Crumble and set aside.

3. Without cleaning the skillet, add the onion and frozen hash browns. Sauté over medium-low heat for 5 minutes, or until the onions are soft and the potatoes are heated through. Transfer to the pot with the seafood mixture, and return the heat to medium. Stir in the half-and-half and milk.

4. Ladle a cup or two of liquid from the pot into a small bowl, add the flour, and stir or whisk until smooth. Stir the flour mixture back into the pot, continuing to stir about 3 minutes, or until the chowder heats and thickens.

5. Spoon the chowder into the bread bowl, garnish with bacon, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 528
Calories from Fat: 250

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Fisherman's Wharf-Style Clam Chowder
Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup