Scallop and Corn Chowder

Rating: 4 stars
246 Ratings
  • 5 star values: 113
  • 4 star values: 56
  • 3 star values: 45
  • 2 star values: 27
  • 1 star values: 5
By Sara Quessenberry

Gallery

Credit: Frances Janisch

Recipe Summary test

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4
Nutrition Info
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Ingredients

Directions

  • In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.

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  • 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.

  • Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.

  • Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.

  • Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.

Nutrition Facts

Per Serving:
calcium 80.4mg; 417 calories; calories from fat 36%; carbohydrates 25.9g; cholesterol 107.2mg; fat 16.9g; fiber 2.7g; iron 1.5mg; protein 35.9mg; saturated fat 8.4g; sodium 820.9mg.
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