Scallop and Corn Chowder

Scallop And Corn Chowder Recipe

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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


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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


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

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