"The belly rules the mind."--Spanish Proverb

Scallop and Corn Chowder Recipe

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This recipe for Scallop and Corn Chowder, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Hanigan
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 slices bacon diced
1 1/2 lbs sea scallops (15) pat dry
3/4 tsp. kosher salt
1/4 tsp.pepper
1 small onion (thinly sliced half moon)
1/2 lb Yukon gold potatoes peeled and cut into 1/2 inch dice
1/2 c. dry white wine
1 c. chicken broth
1/2 c. heavy cream
Kernels from 2 ears corn (1cup)
1/4 c. chopped flat leaf parsley

Directions:
Directions:
Cook bacon until crisp. Transfer to plate. You should have about 2 tbsp bacon drippings: If not add olive oil.

Increase heat; season scallops with salt and pepper and cook, working in batches until golden, about 2 minutes per side. Transfer to a plate.

Add onion and cook until translucent, about 5 minutes. Add potatoes, wine, broth, cream; cover partially and reduce heat. Simmer gently until potatoes are tender, about 20 minutes. Add the scallops and corn and simmer for 4 minutes. Sprinkle with bacon and parsley and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is one of my favorite recipes!
For a heartier chowder, add 8-10 shrimp. Cook with scallops.

 

 

 

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