Scallop and Corn Chowder

I wanted to use the other half of the scallops so I did some digging and found this recipe that used stuff I already had around the house. One thing I always read in cookbooks and magazines was to build up your pantry if you planned to cook. I cannot say enough how important this is. When you have the basics around you have so many more options! This recipe is from the magazine Real Simple. I will leave the recipe as is to serve four, even though I reduced everything by 1/3. I did not do this mathematically as I am the absolute worst at math, so I sort of just eye balled and made it up as I went. It turned out great!

5 slices bacon (4 ounces), cut into a small dice
1 1/2 pounds sea scallops (about 16), patted dry
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black 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)
1/4 cup chopped flat-leaf parsley

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 the scallops with the salt and pepper and cook, working in batches, 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 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.

Tip: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead

This recipe implies that you do not already have bacon pre-cooked in your fridge, but as bacon is a food group for my fiance, I always have some around.


I used one small shallot.


One white potato.


1/2 lb of scallops


Butter in the pan!


They smell so sweet and delicious.


They oozed some delicious scallop juice into the pan and I just left it.


In go the onions.


The fish broth and the shallots frying with the butter smelled so amazing.


I put in some cream, a tablespoon of white wine and some chicken broth. I missed photos of these items as I was pretty interested in the Barrett Jackson car auction. Forgive me :) I will not forgive you if you don't remember to season with some salt and pepper and to taste as you go!


I left the spoon in to 'partially' cover the soup, but then put the lid all the way on when I realized the potatoes were not cooking.


I always have frozen corn.


I usually just defrost the corn in the microwave.


I threw in a little hot paprika for color and a little kick.


I plated it with the bacon and the parsley. It was delicious. The scallops were sweet and went so well with the creamy broth.



If you are interested in seeing what I keep in my pantry to have on hand at all times, let me know!