Scallop and Corn Chowder

Photo by Frances Janisch
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 417.21 calories
    • Calories 36 calories from fat
    • Fat 16.9 g
    • Sat Fat 8.39 g
    • Cholesterol 107.18 mg
    • Sodium 820.88 mg
    • Protein 35.9 mg
    • Carbohydrate 25.87 g
    • Fiber 2.74 g
    • Iron 1.54 mg
    • Calcium 80.44 mg


  1. Check 5 slices bacon, cut into small dice
  2. Check 1 1/2pounds sea scallops (about 16), patted dry
  3. Check kosher salt and black pepper
  4. Check 1 small yellow onion, thinly sliced into half-moons
  5. Check 1/2pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  6. Check 1/2cup dry white wine
  7. Check 1cup chicken broth
  8. Check 1/2cup heavy cream
  9. Check 1cup corn kernels, fresh (from 2 ears) or frozen
  10. Check 1/4cup chopped flat-leaf parsley


  1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
  2. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
  3. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
  4. Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
  5. Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.