Name: Bay Scallop and Corn Chowder
Total time: 50 min
Ingredients: 6 slices thick-cut bacon, chopped; 1 pound leeks, white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1¼ teaspoons table salt, divided; 1 teaspoon pepper; 1 teaspoon minced fresh thyme; 1½ pounds russet potatoes, peeled and cut into ½-inch pieces; 2 (8-ounce) bottle clam juice; 1½ cups water; 3 ears corn, kernels cut from cobs and pulp scraped fromcobs and reserved; 1½ pounds small bay scallops, tendons removed; 1 cup heavy cream

Why This Recipe Works

Using the pulp scraped from fresh corn cobs added extra sweet-corn flavor while thickening the chowder.

Before You Begin

If you cannot find bay scallops, you can substitute 1½ pounds of sea scallops, quartered. Serve with oyster crackers and hot sauce.

Instructions

Cook bacon in Dutch oven over medium-high heat until fat is rendered and bacon is nearly crispy, 6 to 8 minutes. Add leeks, 1 teaspoon salt, pepper, and thyme and cook until leeks are softened, about 4 minutes.

Add potatoes and cook, stirring constantly, until mixture is sticky from released starch, about 2 minutes. Add clam juice, water, and corn pulp and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 15 minutes.

Using slotted spoon, transfer 1 cup potatoes to bowl and mash with potato masher until smooth. Return mashed potatoes to pot. Sprinkle scallops with remaining ¼ teaspoon salt. Stir scallops and corn kernels into pot and simmer until scallops are cooked through and corn is tender, 3 to 5 minutes. Stir in cream. Season with salt and pepper to taste. Serve.