Sea Scallop, Bacon, and Corn Chowder

Sea Scallop, Bacon and Corn Chowder on a chilly winter day is the perfect comfort food. The scallops in this chowder are like little treasures nestled under nuggets of crisp bacon and chunks of potato. Surprisingly though, these robust flavors don’t at all overpower the scallops. They are still so buttery and tender. It helps to have extremely fresh, top-quality scallops.

Scallops are like the candy of the sea. I used to consider them a special treat, only to be enjoyed while eating at a restaurant but I made it a point to try cooking with them and learned how incredibly easy they are to prepare.

Whichever type of scallops you buy, look for scallops that have a pearly-white color with firm and slightly moist flesh. They shouldn't be completely dry or dripping with moisture. Scallops that look mangled or shredded shows mishandling and may also indicate lack of freshness. Scallop, Bacon & Corn Chowder might sound like a fancy recipe, however, most ingredients--onions, potatoes, chicken broth and corn (fresh, canned or frozen) are staples in most kitchens. What I love about the cooking method for this recipe is that nothing is complicated. You are in and out of the kitchen within the hour. 

I recently made this chowder for dinner for my family during a very busy week and it was loved by all. We also had delicious leftovers the next day for lunch. This chowder is very chunky, creamy and flavorful. This dish is all about a melding of pure tastes -- the delicious scallops, tasting like butter and saltwater, the crisp corn kernels, the salty, crunchy bacon and the tender nuggets of potato. It all comes together in a most satisfying way. I used sweet corn and it gave the chowder a nice overall sweetness. Serve with your favorite crusty bread or crackers.  Here is my delicious and very easy recipe:

Sea Scallop, Bacon and Corn Chowder -

Ingredients:

5 slices of thickly sliced bacon chopped

1 pound of medium sea scallops, patted dry

Kosher salt and freshly ground black pepper

1 yellow onion, finely chopped

1/4 cup of chopped celery

1/2 pound of Yukon gold potatoes, peeled and cut into a half inch dice

1/2 cup of dry white wine

1 cup of low sodium chicken broth

1/2 cup of heavy cream

2 cups of whole milk

splash of Tabasco (optional)

2 cups of sweet corn kernels, fresh or frozen

2 tablespoons of minced chives, plus more for garnish

Directions:

  1. In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened about 10 minutes.
  2. Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn, chicken broth, milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Then stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
  3. In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls ~ top with the scallops and chives and serve.

Darien Resident Janine Vairo is the founder of PartyStyle Box and is a contributing blogger on the HamletHub. Janine blogs about party ideas, recipes, and party decor.

Email: partystylebox@gmail.com
Visit her website www.partystylebox.com

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Submitted by Westport, CT

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