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Scallop and Corn Chowder

Meagan soups

from Real Simple

scallops

  • 5 slices bacon, cut into small dice
  • 1 1/2 pounds sea scallops (about 16), patted dry
  • kosher salt and black pepper
  • 1 small yellow onion, thinly sliced into half-moons
  • 1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup corn kernels, fresh (from 2 ears) or frozen
  • 1/4 cup chopped flat-leaf parsley
  1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
  2. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
  3. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
  4. Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
  5. Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.
Info from RealSimple.com
Info from RealSimple.com
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