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Chef John's Bay Scallop Chowder
September 24, 2015

This was delicious! It has a pretty good "kick" with the red Fresno pepper, so if a little heat is a problem, use only half of the pepper. The red flecks are really pretty, though, so don't cut back too much. I like a little heat, and my DH loves heat, so we are happy. I just keep cooling milk handy...Oh--do take some of the potatoes and mash them, as Chef John suggests. It makes the soup much creamier--the way we New Englanders like it.

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