Scallop and Corn Chowder

Name: Scallop and Corn Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 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

No Photo

Have you made this?

Share your own photo!

By Melanie Campbell
@RossCampbell

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

40 Min

Ingredients

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
Add Ingredients to Grocery List

How to Make Scallop and Corn Chowder

Step-by-Step

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

Printable Recipe Card