Scallop and Corn Chowder
Ah, the joy of a steaming bowl of chowder that warms your soul and delights your senses! Today, I am thrilled to unveil my secret recipe for a truly unforgettable dish—Creamy Scallop and Corn Chowder. With its velvety texture, rich flavors, and the delightful combination of plump scallops and fresh corn, this recipe is a celebration of culinary artistry. As we embark on this flavor-packed adventure together, I'll guide you through each step, ensuring you create a bowl of chowder that will have your guests begging for seconds. So, let's gather our ingredients and embark on this delectable journey!
Equipment
- 1 large skillet
- 1 plate
- 4 serving bowls
Ingredients
- 1½ pounds large, fresh sea scallops
- 5 slices lean turkey bacon
- 1 small red onion, thinly sliced
- ½ pound Yukon gold potatoes, cut into 1/2 inch chunks (peeled or unpeeled)
- 1 cup fresh (about 2 ears worth) or frozen white corn
- 1 cup low fat, low sodium chicken broth
- ½ cup dry white wine (or an additional 1/2 cup chicken broth)
- ½ cup fat free half and half
- ¼ cup fresh parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the bacon in a large skillet over medium heat until crispy; transfer to paper towels to drain and set aside.
- Season the scallops with the salt and pepper and increase the heat under the skillet to medium-high. Add the scallops to the skillet and cook for about 2 minutes per side. Transfer the scallops to a plate and set aside.
- Reduce the heat back down to medium, add the onion, and cook for about 5 minutes (until softened slightly). Add the potatoes, chicken broth, wine, and half and half and bring the mixture to a simmer. Cover the pan and simmer for about 20 minutes (until the potatoes are fork tender).
- Return the scallops to the skillet, add the corn, and cook for 4 more minutes.
- Ladle the chowder into 4 serving bowls, sprinkle with the bacon (crumbled) and the parsley.
Video
Notes
Achieve a luscious creaminess by blending a portion of the chowder before adding it back to the pot. This technique thickens the soup while retaining chunks of scallops and corn, creating a delightful contrast in each spoonful.