Scallop And Corn Chowder Recipe

Name: Scallop And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slices bacon (4 ounces), cut into a small dice; 1 1/2 pounds sea scallops (about 16), patted dry; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 small yellow onion, thinly sliced into half-moons; 1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice; 1/2 cup dry white wine; 1 cup chicken broth; 1/2 cup heavy cream; Kernels from 2 ears of corn (about 1 cup); 1/4 cup chopped flat-leaf parsley

Servings: persons

5 slices bacon (4 ounces), cut into a small dice
1 1/2 pounds sea scallops (about 16), patted dry
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
Kernels from 2 ears of corn (about 1 cup)
1/4 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. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, 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 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.
2
Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 5 slices bacon (4 ounces), cut into a small dice, 1 1/2 pounds sea scallops (about 16), patted dry, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, 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.

Scallop And Corn Chowder

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