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1. In a 4-quart Dutch oven cook pancetta until browned. Remove with a slotted spoon, reserving drippings in pan. Drain on paper towels; cover and chill. Add mushrooms, leeks, and garlic to the Dutch oven; cook and stir about 3 minutes or until mushrooms and leeks are tender.
2. Carefully add broth, potatoes, and pepper to Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in carrot.
3. Stir together flour and melted margarine. Add flour mxture and half-and-half to Dutch oven. Cook and stir over medium heat until bubbly. Add shrimp and/or scallops and pancetta. Cook and stir 2 to 3 minutes more or until shrimp are pink and scallops are opaque. Ladle into bowls. If desired, garnish with lemon slices and/or fresh thyme. Makes 8 main-dish or 12 side-dish servings.