Corn Chowder with Bacon and ScallopsFrom mrspotatohead 7 years ago
- 6 ounces thickly sliced bacon, coarsely chopped shopping list
- 1 large red onion, finely chopped shopping list
- 1/4 cup finely chopped celery shopping list
- 15 ounces frozen corn, thawed (3 cups) shopping list
- 3 cups whole milk shopping list
- 1 pound red potatoes, scrubbed and cut into 1/2-inch dice shopping list
- 1/2 cup heavy cream shopping list
- 2 tablespoons minced chives, plus more for garnish shopping list
- salt and freshly ground pepper shopping list
- Tabasco shopping list
- 1/2 pound medium sea scallops shopping list
How to make it
- In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain.
- Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
- Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk.
- Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes.
- Simmer over low heat until the potatoes are tender, about 20 minutes.
- Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
- In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering.
- Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.