scallop and corn chowder
(1 rating)
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When I make this, the elderly neighbors ask me to cook it for them. They go out and buy the ingredients themselves. Just for a quart they pay me $5.00.
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
40 Min
Ingredients For scallop and corn chowder
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4 ozbacon, cut into 1-inch pieces
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1 lbsea scallops, quartered
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1 mdonion, chopped
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1/2 lbunpeeled red-skinned potatoes, diced
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1 smgreen bell pepper, seeded and diced
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1 mdclove garlic, minced
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4 cvegetable stock or broth
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1 1/2 clight cream or half-and-half
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1/2 lbfresh or frozen corn kernels
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2 Tbspchopped fresh parsley
How To Make scallop and corn chowder
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1In a large heavy saucepan over medium heat, cook bacon until brown and crisp, about 10 minutes. Remove with a slotted spoon; drain on paper towel. Pour off all but 2 tablespoons of drippings. Add scallops and brown well on all sides; remove to a paper towel. Add onion to drippings and cook until just softened. Add potatoes, green bell pepper and garlic; cook 5 minutes, stirring often. Add vegetable stock and bring to boiling; reduce heat and simmer 10 minutes.
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2Add cream, scallops and corn; cook uncovered until potatoes and scallops are tender.
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3Just before serving, add parsley and reserved bacon; season to taste with salt and pepper.
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Categories & Tags for Scallop and Corn Chowder:
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