Scallop and Corn Chowder

Scallop and Corn Chowder
Photo by Frances Janisch


  • 1 cup chicken broth
  • 1 small yellow onion, thinly sliced into half-moons
  • ¼ teaspoon freshly ground black pepper
  • ½ pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  • ½ cup dry white wine
  • 1 ½ pounds sea scallops (about 16), patted dry
  • ¼ cup chopped flat-leaf parsley
  • + 4 more ingredients
    • Kernels from 2 ears of corn (about 1 cup)
    • ½ cup heavy cream
    • ¾ teaspoon kosher salt
    • 5 slices bacon (4 ounces), cut into a small dice

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepp...

View full recipe at My Recipes


Variations on Scallop and Corn Chowder

  • Scallop-and-Corn Chowder
    • 2 cups frozen whole-kernel corn, thawed and drained
    • 1 cup chopped celery
    • 1 pound bay or sea scallops, cut in half horizontally
    • +46 other ingredients

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