Scallop, Corn And Bacon Chowder Recipe

Name: Scallop, Corn And Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh Italian parsley, packed; 3/4 cup olive oil; 1/2 teaspoon salt; 8 ounces bacon, coarsely chopped; 2 large leeks, thinly chopped (white part); 3 garlic cloves, chopped; 1 tablespoon fresh thyme, chopped; 1 1/2 cups frozen corn kernels; 1 1/2 lbs russet potatoes, peeled, cut into 1/2-in . pieces; 3 (8 ounce) bottles clam juice; 1 cup heavy cream; 1 lb bay scallop

Servings: persons

1 cup fresh Italian parsley, packed
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks, thinly chopped (white part)
3 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
1 1/2 cups frozen corn kernels
1 1/2 lbs russet potatoes, peeled, cut into 1/2-in . pieces
3 (8 ounce) bottles clam juice
1 cup heavy cream
1 lb bay scallop

1
Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
2
Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
3
Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
4
Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
5
Ladle chowder into bowls.
6
Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.

1255

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 12 ingredients. The key ingredients include: 1 cup fresh Italian parsley, packed, 3/4 cup olive oil, 1/2 teaspoon salt, 8 ounces bacon, coarsely chopped, and more.

Yes, Scallop, Corn And Bacon 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, Corn And Bacon Chowder

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