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    • Scallop and Corn Chowder

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 417; Carbohydrates 25.9g; Cholesterol 107.2mg; Fat 16.9g; Fiber 2.7g; Iron 1.5mg; Protein 35.9mg; Sodium 820.9mg; Calcium 80.4mg
    Delicious scallops, sweet and tender, as well as bright corn, mixed with a broth good enough to drink. And, crunchy bacon pieces offer a satisfying experience. You will love this glorious old soup even more!
    1 rating
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    Ingredients

    • 1½ pounds of sea scallops
    • 5 slices bacon, diced
    • salt and black pepper to taste
    • 1 small onion, thinly sliced
    • ½ pound potatoes, cut into a 1/2-inch dice
    • ½ cup dry white wine
    • 1 cup chicken broth
    • ½ cup heavy cream
    • 1 cup corn kernels
    • ¼ cup flat-leaf parsley, chopped

    Method

    • Bring bacon to a bare simmer in a large pot over medium heat. Remove bacon with a slotted spoon and reserve.

    • Cook scallops on both sides in bacon fat until lightly golden, about 1 minute per side. Remove from the bowl.

    • Add onion to bacon fat in the pot and cook until soft, about 5 minutes.

    • Add potatoes and cook, stirring, until beginning to brown, about 6 minutes.

    • Stir in wine, broth and 2 cups water. Bring to a boil.

    • Cover and simmer until potatoes are tender, about 30 minutes.

    • Add scallops and cook, stirring constantly, until just cooked through, about 1 minute.

    • Add cream and corn, and simmer until cream is thickened about 3 minutes. Season, to taste, with salt and pepper.

    • Remove the pot from heat and add bacon, potatoes and parsley.

    • Stir and let stand, covered, for 1 minute.

    • Serving Suggestions: To serve: spoon portions into four bowls. Spoon a dollop of the reserved bacon fat on top of chowder.

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