Scallop And Corn Chowder Recipes

SCALLOP AND CORN CHOWDER

Scallop and Corn Chowder image

This scallop and corn chowder marries bright corn kernels with tender potatoes, crisp bacon, and golden brown scallops for a flavor-packed meal.

Provided by Sara Quessenberry

Time 40m

Number Of Ingredients 10

Ingredients

5 slices bacon, cut into small dice
1.5 pounds sea scallops (about 16), patted dry
kosher salt and black pepper
1 small yellow onion, thinly sliced into half-moons
0.5 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
0.5 cup dry white wine
1 cup chicken broth
0.5 cup heavy cream
1 cup corn kernels, fresh (from 2 ears) or frozen
0.25 cup chopped flat-leaf parsley

Steps:

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 scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
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 15 minutes.
Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.

Nutrition Facts : Calories 417 kcal, Carbohydrate 26 g, Cholesterol 107 mg, Protein 36 mg, SaturatedFat 8 g, Sodium 821 mg, Fat 17 g, UnsaturatedFat 0 g

SCALLOP, CORN AND BACON CHOWDER

Scallop, Corn and Bacon Chowder image

This is wonderful for any occasion. I even make this during the summer, when its 95 degrees out! You can purchase the Bay Scallops frozen or fresh..I prefer fresh but either is great! In case you don't know.. Bay Scallops are small and Sea Scallops are the large ones. Both can be used for thi soup but the Sea scallops are more beneficial to the soup.

Provided by Rachellt3

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup fresh Italian parsley, packed
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks, thinly chopped (white part)
3 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
1 1/2 cups frozen corn kernels
1 1/2 lbs russet potatoes, peeled, cut into 1/2-in . pieces
3 (8 ounce) bottles clam juice
1 cup heavy cream
1 lb bay scallop

Steps:

Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
Ladle chowder into bowls.
Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.

Nutrition Facts : Calories 820.1, Fat 60.1, SaturatedFat 18.7, Cholesterol 105.1, Sodium 1077.1, Carbohydrate 50, Fiber 4.8, Sugar 5.9, Protein 23

BAY SCALLOP AND CORN CHOWDER

Bay Scallop and Corn Chowder image

Categories Soup/Stew Dairy Potato Shellfish Vegetable Sauté Low Fat Scallop Self

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs)
1 1/2 cups clam juice
1 tsp canola oil
1 cup sliced leeks (whites only), well rinsed
1 rib celery, diced
1 or 2 cloves garlic, peeled and minced
2 cups 2 percent milk
2 potatoes, peeled and diced
1/8 tsp cayenne pepper
1 lb (about 2 cups) bay scallops
2 cups fat-free half-and-half
3/4 cup all-purpose flour
Olive- or vegetable-oil cooking spray
4 thin slices prosciutto
Fresh chives and basil, chopped

Steps:

Simmer cobs in clam juice in a large pot over medium heat for 5 minutes. Remove cobs and set liquid aside. Put oil in the same pot and cook leeks and celery on low for 15 minutes. Stir in garlic, clam-and-cob liquid, milk, potatoes, and cayenne. Simmer 5 minutes; add corn kernels and scallops. Whisk together half-and-half and flour to form a smooth slurry; add to pot. Cook for 5 minutes. Salt. Heat oven to 350°F. Coat a baking sheet with cooking spray; lay prosciutto on sheet and bake 10 minutes. Crumble into soup. Garnish with herbs.

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