Bay Scallop and Corn Chowder Recipe

Name: Bay Scallop and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs); 1 1/2 cups clam juice; 1 tsp canola oil; 1 cup sliced leeks (whites only), well rinsed; 1 rib celery, diced; 1 or 2 cloves garlic, peeled and minced; 2 cups 2 percent milk; 2 potatoes, peeled and diced; 1/8 tsp cayenne pepper; 1 lb (about 2 cups) bay scallops; 2 cups fat-free half-and-half; 3/4 cup all-purpose flour; Olive- or vegetable-oil cooking spray; 4 thin slices prosciutto; Fresh chives and basil, chopped

Servings: persons

3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs)
1 1/2 cups clam juice
1 tsp canola oil
1 cup sliced leeks (whites only), well rinsed
1 rib celery, diced
1 or 2 cloves garlic, peeled and minced
2 cups 2 percent milk
2 potatoes, peeled and diced
1/8 tsp cayenne pepper
1 lb (about 2 cups) bay scallops
2 cups fat-free half-and-half
3/4 cup all-purpose flour
Olive- or vegetable-oil cooking spray
4 thin slices prosciutto
Fresh chives and basil, chopped

1
Simmer cobs in clam juice in a large pot over medium heat for 5 minutes.
2
Remove cobs and set liquid aside.
3
Put oil in the same pot and cook leeks and celery on low for 15 minutes.
4
Stir in garlic, clam-and-cob liquid, milk, potatoes, and cayenne.
5
Simmer 5 minutes; add corn kernels and scallops.
6
Whisk together half-and-half and flour to form a smooth slurry; add to pot.
7
Cook for 5 minutes.
8
Salt.
9
Heat oven to 350F.
10
Coat a baking sheet with cooking spray; lay prosciutto on sheet and bake 10 minutes.
11
Crumble into soup.
12
Garnish with herbs.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs), 1 1/2 cups clam juice, 1 tsp canola oil, 1 cup sliced leeks (whites only), well rinsed, and more.

Yes, Bay Scallop and Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bay Scallop and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions