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Scallop and Corn Chowder

Scallop and Corn Chowder
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Serves 4| Hands-On Time: | Total Time:


  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.
By September, 2005

Nutritional Information

  • Per Serving
  • Calories 417.21Calories From Fat 36%
  • Calcium 80.44mg
  • Carbohydrate 25.87g
  • Cholesterol 107.18mg
  • Fat 16.9g
  • Fiber 2.74g
  • Iron 1.54mg
  • Protein 35.9mg
  • Sat Fat 8.39g
  • Sodium 820.88mg
What does this mean? See Nutrition 101 .

Quick Tip

You can substitute shrimp or any firm, white-fleshed fish (such as cod or halibut) for sweet (but more expensive) scallops.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.