🍽️ FittestMe.aiFoodsNutrients

Scallop and Corn Chowder Recipe

American · Soup · 45 min total

A creamy, sweet chowder featuring tender scallops and fresh corn, perfect for a comforting bowl of soup.

Ingredients

• 1 lb sea scallops, side muscle removed
• 4 ears fresh corn, kernels cut off (about 2 cups)
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1 large russet potato, peeled and diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside, leaving drippings in pot.
2. Add onion and celery to pot; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
3. Sprinkle flour over vegetables and stir, cooking 1-2 minutes.
4. Gradually whisk in chicken broth, then add corn kernels, potato, salt, and pepper. Bring to a boil, reduce heat, and simmer until potato is tender, about 15 minutes.
5. Meanwhile, pat scallops dry and season with salt and pepper. In a separate skillet, sear scallops in a bit of oil over high heat until golden, about 2 minutes per side. Set aside.
6. Using an immersion blender, puree about half the chowder for thickness (or transfer 2 cups to a blender and puree, then return to pot).
7. Stir in heavy cream and heat through. Adjust seasoning.
8. Ladle chowder into bowls, top with seared scallops, crumbled bacon, and chives.

Tips

• Use fresh corn for best sweetness; frozen corn can be substituted.
• Scallops can be diced and added directly to chowder if preferred.
• Store leftovers in refrigerator for up to 3 days; reheat gently.

More about Scallop and Corn Chowder →

AI estimate may be inaccurate · Terms