Scallop and Corn Chowder

5th September 2009

It’s almost scallop season (Nantucket Bay Scallops) and I wanted to share this great recipe my roommate found in a Real Simple cookbook a few years ago. Making chowder at home has always scared me a little, but this recipe is simple and tasty. Perfect for a casual dinner party in the fall.



5 slices of bacon (4 ounces), cut into a small dice

1 1/2 pounds sea scallops (about 16), patted dry

3/4 teaspoon kosher salk

1/4 fresh ground 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

kernels from 2 ears of corn (about 1 cup – we use frozen corn)

1/4 cup flat leaf parsley, chopped


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 the scallops with the salt and pepper and cook, working in batches, 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. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes.

4. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.

Real Simple says the recipe takes 45 minutes and serves 4. We generally let it cook a little bit longer, but it’s up to you. Very delicious with hot, fresh sourdough bread!

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