Real Recipes From Real Home Cooks ®

scallop and corn chowder

(1 rating)
Recipe by
Melanie Ross
Rumford, ME

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 rating)
yield 6 serving(s)
prep time 20 Min
cook time 40 Min

Ingredients For scallop and corn chowder

  • 4 oz
    bacon, cut into 1-inch pieces
  • 1 lb
    sea scallops, quartered
  • 1 md
    onion, chopped
  • 1/2 lb
    unpeeled red-skinned potatoes, diced
  • 1 sm
    green bell pepper, seeded and diced
  • 1 md
    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.