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    • Scallop and Corn Chowder

    Scallop and Corn Chowder

    Mark Sharron
    Easy
    20 minutes
    4

    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!

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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

    • 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