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Scallop and Corn Chowder Recipe

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This recipe for Scallop and Corn Chowder is from Our Family Cookbook , 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, cut into a small dice
1 1/2 pounds sea scallops (about 16) patted dry
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 lb. Yukon gold potatoes, peeled 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 - can use canned if fresh corn is not readily available)
1/4 cup chopped flat-leaf parsley
Directions:
Directions:
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 T 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 and serve in shallow bowls with crusty bread.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This makes a really good chowder, but it is so important that you dry the scallops thoroughly or else they will not brown.

 

 

 

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