Made With
Hoagie RollsIngredients
3 Martin’s Hoagie Rolls
6 Bacon Strips, chopped
2 Celery Ribs, finely chopped
1/2 Cup Sweet Orange Pepper, chopped
1 Small Onion, finely chopped
2 Garlic Cloves, minced
1/4 Cup All-Purpose Flour
2 ½ Cups Chicken Broth
2 Cups 2% Milk
2 Medium Red Potatoes, cubed
1 Teaspoon Seafood Seasoning
1/4 Teaspoon Salt
1/2 Pound Uncooked Medium Shrimp, peeled and deveined
1/2 Pound Bay Scallops
1-1/2 Cups Shredded Cheddar Cheese
Serves: 6
Directions
Step 1
In large saucepan, cook bacon over medium heat until crisp. Remove and set on paper towels. Drain fat, reserving 2 tablespoons drippings.
Step 2
In bacon drippings, sauté the celery, orange pepper, and onion until crisp-tender. Add garlic; cook 1 minute longer.
Step 3
Stir in flour until blended.
Step 4
Gradually add broth and milk. Bring to boil; cook and stir for 1 minute or until thickened.
Step 5
Add potatoes, seafood seasoning, and salt. Stir and return to a boil.
Step 6
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Step 7
Add shrimp and scallops. Cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted.
Step 8
Garnish each serving with crumbled bacon. Serve with halved and toasted Martin’s Hoagie Rolls on the side.
Step 9
Serve alone or with a side Caesar Salad.
Recipe adapted from: www.tasteofhome.com.
