Corn & Sea Scallop Chowder

with Bacon

Corn & Sea Scallop Chowder

Corn Chowder


½ lb. sea scallops
2 Tbs. olive oil
6 oz. bacon, coarsely chopped
1 medium yellow onion, finely chopped
¼ c. finely chopped celery
1 Tbs. flour
2 c. canned corn, drained
1 ½ c. chicken stock
1 ½ c. milk
6 oz. red potatoes, scrubbed and cut into ½ inch dice
1/2 c. cream
Salt and pepper, to taste
Tabasco, to taste
2 Tbs. chopped chives


Season scallops with salt & pepper; set aside. Heat olive oil in large skillet over moderate heat. Cook scallops until browned on both sides, approximately a minute per side. Remove from pan, cool and cut into ½ inch dice; set aside.

In a large saucepan, cook bacon over moderate heat until crispy. Add onion and celery; cook until soft. Add flour, stirring for 30 seconds. Add chicken stock, milk, corn and potatoes. Bring to a boil, reduce heat and simmer about 20 minutes or until potatoes are tender. Add cream, salt, pepper, Tabasco and reserved scallops. Bring soup to a boil, remove from heat, add chives and serve.

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