Dairy Free Scallop Chowder with Herbs

DSC_00014 Tablespoons extra virgin olive oil (if you are not dairy free do 1/2 butter and 1/2 extra virgin olive oil)
1 onion; diced
1 stalk celery; diced
1 carrot; diced
1 teaspoon sea salt
2 potatoes (I used yukon gold); pealed and cut into 1/4″-1/2″ cubes
1 1/2 cups water
1/4 teaspoon fresh ground black pepper
1 teaspoon dried tarragon
3/4 teaspoon dried dill weed
1/4 teaspoon dried thyme
1 lb bay scallops (frozen is fine)

Heat a wide bottom 3-4 quart pan over medium heat. Add olive oil, onion and salt; cover and allow to simmer 3 minutes. Add celery and carrots, stir, cover and continue to simmer 5 more minutes. Add potatoes, spices and water, cover, bring to a boil, reduce heat to simmer and cook for 20 minutes. Add scallops, bring to a boil, reduce heat to simmer 5 minutes, turn off heat and leave covered until ready to serve.

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