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Scallop and Corn Chowder Recipe

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This recipe for Scallop and Corn Chowder is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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