Scallop and Corn Chowder

Scallop And Corn Chowder

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Melanie Campbell


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.


★★★★★ 1 vote

20 Min
40 Min


  • 4 oz
    bacon, cut into 1-inch pieces
  • 1 lb
    sea scallops, quartered
  • 1 medium
    onion, chopped
  • 1/2 lb
    unpeeled red-skinned potatoes, diced
  • 1 small
    green bell pepper, seeded and diced
  • 1 medium
    clove garlic, minced
  • 4 c
    vegetable stock or broth
  • 1 1/2 c
    light cream or half-and-half
  • 1/2 lb
    fresh or frozen corn kernels
  • 2 Tbsp
    chopped fresh parsley

How to Make Scallop and Corn Chowder


  1. In 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.
  2. Add cream, scallops and corn; cook uncovered until potatoes and scallops are tender.
  3. Just before serving, add parsley and reserved bacon; season to taste with salt and pepper.

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