- Calcium 80.44mg
- Calories 417.21
- Calories from fat 36%
- 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
Scallop and Corn Chowder
Frances Janisch
How to Make It
Step 1
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
Step 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.
Step 3
Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
Step 4
Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
Step 5
Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.
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CaraAshley
2011-11-22T17:42:27-05:00
I have made this a lot and have come up with several variations. My favorite is to add a chunk of cream cheese to make the sauce a bit thicker, to omit the potatos and serve it over couscous instead, to use green onions instead of yellow, and to add a diced red bell pepper :-) nom nom nom!!!
Lasichak
2010-10-26T01:55:35-04:00
This was absolutely divine. Highly recommended!
theheat01
2009-12-17T20:13:51-05:00
I made this for me, my boyfriend and his roommate and it was an absolute HIT! Awesome, especially in the cold winter months!!
