Scallop and Corn Chowder

Method

• How to Make Scallop and Corn Chowder
• Dice the bacon into small pieces
• Place the bacon in a cold heavy-bottomed pot over medium heat
• Cook the bacon, stirring occasionally, until browned and crisp
• While bacon cooks, peel and slice the onion thinly
• Wash and dice the potatoes into ½-inch cubes
• When bacon is crisp, remove with a slotted spoon and set aside, leaving the rendered fat in the pot
• Add the sliced onion to the pot with bacon fat and season lightly with salt and black pepper
• Sweat the onion, stirring, until soft and translucent
• Add the diced potatoes to the pot and cook, stirring, for 2 minutes
• Pour in the dry white wine and increase heat, simmering until wine has reduced by half
• Add chicken broth to the pot, bring to a simmer, and cook until potatoes are fork-tender
• While potatoes simmer, pat scallops dry with paper towels and season lightly with salt and black pepper
• In a separate skillet, heat a small amount of rendered bacon fat (or neutral oil) over high heat
• Sear the scallops in a single layer, 1-2 minutes per side, until golden brown and just opaque (work in batches if needed)
• Add corn kernels to the chowder pot and simmer for 2-3 minutes
• Reduce the soup to low heat and stir in the heavy cream
• Add the seared scallops and half the crispy bacon to the pot, gently folding to combine
• Adjust seasoning with salt and black pepper to taste
• Ladle chowder into warm bowls, ensuring an even distribution of scallops and vegetables
• Garnish with the remaining bacon and sprinkle with chopped flat-leaf parsley
• Serve immediately, optionally with crusty bread on the side