Scallop and Corn Chowder
By
Melanie Campbell
@RossCampbell
1
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.
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
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.
About Scallop and Corn Chowder
Other Tags: Quick & Easy, Healthy
Hashtag: #shellfish
