Scallop and Corn Chowder

Scallop and Corn Chowder
Frances Janisch
This creamy soup marries bright corn kernels with tender potatoes, crisp bacon, and golden brown scallops.

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Serves 4
preparation
30
minutes
cooking
40
minutes

Ingredients

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

Directions

  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.
Sara Quessenberry
August 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 36 %
  • Calcium 80.44 mg
  • Carbohydrate 25.87 g
  • Cholesterol 107.18 mg
  • Fat 16.9 g
  • Fiber 2.74 g
  • Iron 1.54 mg
  • Protein 35.9 mg
  • Sat Fat 8.39 g
  • Sodium 820.88 mg
What does this mean? See Nutrition 101.

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