Scallop and Corn Chowder


This creamy chowder marries bright corn kernels with tender potatoes, crisp bacon, and golden brown scallops.

Scallop and corn chowder is served in a white bowl and garnished with parsley.
Photo: Frances Janisch
Hands On Time:
30 mins
Total Time:
40 mins
4 serves


  • 5 slices bacon, cut into small dice

  • 1 ½ pounds sea scallops (about 16), patted dry

  • kosher salt and black pepper

  • 1 small yellow onion, thinly sliced into half-moons

  • ½ pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice

  • ½ cup dry white wine

  • 1 cup chicken broth

  • ½ cup heavy cream

  • 1 cup corn kernels, fresh (from 2 ears) or frozen

  • ¼ cup 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.

Nutrition Facts (per serving)

417 Calories
17g Fat
26g Carbs
36mg Protein
Nutrition Facts
Calories 417
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 42%
Cholesterol 107mg 36%
Sodium 821mg 36%
Total Carbohydrate 26g 9%
Protein 36g
Calcium 80mg 6%
Iron 2mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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