Bay Scallop and Corn Chowder
By Jessica RudolphPublished on July 4, 2023
Time
50 Minutes
Yield
Serves 4
Ingredients
6 slices thick-cut bacon, chopped1 pound leeks, white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly1¼ teaspoons table salt, divided1 teaspoon pepper 1 teaspoon minced fresh thyme 1½ pounds russet potatoes, peeled and cut into ½-inch pieces2 (8-ounce) bottle clam juice 1½ cups water 3 ears corn, kernels cut from cobs and pulp scraped fromcobs and reserved1½ pounds small bay scallops, tendons removed1 cup heavy cream
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.
Time
50 MinutesYield
Serves 4Ingredients
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
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
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.
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