Scallop and Roasted Red Pepper Chowder

¼ pound butter
½ cup onion – finely chopped
½ cup celery – finely chopped
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
½ cup flour
1 pound scallops – chopped
2 quarts half-and-half OR heavy cream - warmed
2 pounds potatoes – diced
1 chopped fresh roasted red pepper
thyme – according to taste


Melt butter and add finely chopped onion and celery. Add kosher salt and fresh cracked black pepper. Mix over medium heat until vegetables are translucent. Add flour and continue stirring to make a basic roux. (Don’t overcook – the mixture should be light brown color and have a nutty taste.) Add scallop pieces and cook briefly with the roux. Add the 2 quarts of warm half and half or heavy cream. Stir to combine. Add diced potatoes and the roasted red pepper. Add fresh thyme (to your liking) and adjust seasoning accordingly. Cook until potatoes are soft. Possible variation: add a splash of dried sherry.