Clam Chowder with Scallops

• 100 grams Boiled scallops (mini size)
• 1 large Potato
• 1/2 Onion
• 1/3 Carrot
• 1 tbsp Olive oil
• 2 tbsp Cake flour
• 1 cube Consomme soup stock cube or bouillon
• 300 ml Water
• 200 ml Milk
• 1 Parsley (for garnish)
• 1 dash Salt and pepper

1. Cut all the vegetables into 5 mm to 1 cm cubes.
2. After cutting the potato, soak in water for a few minutes, and drain thoroughly.
3. Heat olive oil in a pot and saute the vegetables thoroughly over medium heat.
4. Once the onions start to turn translucent, add flour and stir well until it's no longer floury.
5. Pour in water, milk, and consomme and turn up to high heat.
6. Once the pot is boiling, reduce to low heat, stir occasionally and simmer for about 10 minutes.
7. Once the vegetables soften, add the scallops and keep simmering for about 3 to 5 minutes.
8. Adjust the seasoning with salt and pepper and it's done!
9. Serve in a soup bowl, and garnish with parsley.
10. You can turn this into a cafe-style soup set if served with French bread.

potato, onion, carrot, olive oil, flour, bouillon, water, milk, parsley, salt

Taken from cookpad.com/us/recipes/154656-clam-chowder-with-scallops (may not work)