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Scallop and Corn Chowder Recipe

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This recipe for Scallop and Corn Chowder, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, January 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. bacon, cut into 1 inch pieces.
1 lb. sea scallops, quartered
1 medium onion, chopper
1/2 lb. unpeeled red-skinned potatoes, diced.
1 small green bell pepper, seeded and diced.
1 medium clove garlic minced
4 cups vegetable stock or broth
1 1/2 cups light cream or half-and-half
1/2 lb. fresh or frozen corn kernels
2 Tbsp chopped fresh parsley`

Directions:
Directions:
1.- In large heavy saucepan over medium heat, cook bacon until brown and crisp, about 10 min. Remove and drain on paper towel. Pour off all but 2 Tbsp of the drippings. Add scallops and brown well on all sides. Remove to paper towel. Add onion to drippings and cook until just softened. Add potatoes, bell peppers and garlic, cook 5 min, stirring often. Add vegetables stock and bring to boiling, reduce heat and simmer 10 min. Add cream, scallops and corn, tender. Just before serving add, parsley and bacon, season to taste with salt and pepper

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min. cook 35 min.

 

 

 

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