Scallop Chowder

The New York Times ran a recipe for scallop chowder last week. I didn't make that chowder. I intended to, but then Todd only got 1 cup of heavy cream (the recipe calls for 1 1/2 quarts) and I realized that it took a good 2 hours to make (way more time than I wanted to spend on a weeknight). I found this recipe for Fish Chowder on the Food TV web site (it's from Sara's Secrets, I think) and just substituted scallops for the fish.

The recipe calls for rendering bacon fat, but I just melted some butter (that's what I had). Sauteed half a diced big white onion in it with a bay leaf and a few springs fresh thyme until the onions were soft. Added 1/4-inch-thick half-moons of potato (1 medium), 1 1/2 cups chicken stock (recipe preferred fish stock) and lots of salt and pepper. Brought that to a good boil, covered and cooked for 10 minutes (a lot of liquid evaporated, and what was left was kind of thick. I actually added about another 1/2 cup water at this point). Leave it off the heat for 10 minutes, then add 1/2 pound scallops (the little ones - bay?) and cook for 5 minutes. Stir in 1/2 cup cream and more salt and pepper, to taste. Todd got home late, so it sat for about 45 minutes before we warmed it up and ate it, and the recipe said that time allowed the flavors to meld. It was good; we both wanted to take the leftovers for lunch today, but, alas, there was only enough for one. (Would it make you think I'm a spoiled brat if I told you that I got to take it? He got the leftover salmon, which I would have willingly taken instead.)