Corn Chowder with Bacon and Sea Scallops Recipe

Name: Corn Chowder with Bacon and Sea Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces thickly sliced bacon, coarsely chopped; 1 large red onion, finely chopped; 1/4 cup finely chopped celery; 15 ounces frozen corn, thawed (3 cups); 3 cups whole milk; 1 pound red potatoes, scrubbed and cut into 1/2-inch dice; 1/2 cup heavy cream; 2 tablespoons minced chives, plus more for garnish; Salt and freshly ground pepper; Tabasco; 1/2 pound medium sea scallops

Servings: persons

6 ounces thickly sliced bacon, coarsely chopped
1 large red onion, finely chopped
1/4 cup finely chopped celery
15 ounces frozen corn, thawed (3 cups)
3 cups whole milk
1 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 cup heavy cream
2 tablespoons minced chives, plus more for garnish
Salt and freshly ground pepper
Tabasco
1/2 pound medium sea scallops

1
In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes.
2
Transfer the bacon to paper towels to drain.
3
Pour off 2 tablespoons of the bacon fat and reserve.
4
Add the onion and celery to the pan.
5
Cook over low heat until softened, 12 minutes.
6
Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk.
7
Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes.
8
Simmer over low heat until the potatoes are tender, about 20 minutes.
9
Stir in the cream, chives and the reserved bacon.
10
Season with salt, pepper and Tabasco and keep warm.
11
In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering.
12
Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side.
13
Ladle the soup into bowls; top with the scallops and chives and serve.

636

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 ounces thickly sliced bacon, coarsely chopped, 1 large red onion, finely chopped, 1/4 cup finely chopped celery, 15 ounces frozen corn, thawed (3 cups), and more.

Yes, Corn Chowder with Bacon and Sea Scallops 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!

Corn Chowder with Bacon and Sea Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions