Best 2 Corn And Scallop Chowder Recipes
Corn and scallop chowder is a classic New England dish that is perfect for a cold winter day. It is made with fresh corn, scallops, potatoes, onions, celery, and cream. The chowder is thick and creamy, with a slightly sweet flavor from the corn and a briny flavor from the scallops. It is often served with crackers or bread. This article will provide you with the best recipe to cook corn and scallop chowder, so you can enjoy this delicious dish at home.
Here are our top 2 tried and tested recipes!
SCALLOP, CORN AND BACON CHOWDER
This is wonderful for any occasion. I even make this during the summer, when its 95 degrees out! You can purchase the Bay Scallops frozen or fresh..I prefer fresh but either is great! In case you don't know.. Bay Scallops are small and Sea Scallops are the large ones. Both can be used for thi soup but the Sea scallops are more beneficial to the soup.
Provided by Rachellt3
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
- Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
- Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
- Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
- Ladle chowder into bowls.
- Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.
Nutrition Facts : Calories 820.1, Fat 60.1, SaturatedFat 18.7, Cholesterol 105.1, Sodium 1077.1, Carbohydrate 50, Fiber 4.8, Sugar 5.9, Protein 23
BAY SCALLOP AND CORN CHOWDER
Steps:
- Simmer cobs in clam juice in a large pot over medium heat for 5 minutes. Remove cobs and set liquid aside. Put oil in the same pot and cook leeks and celery on low for 15 minutes. Stir in garlic, clam-and-cob liquid, milk, potatoes, and cayenne. Simmer 5 minutes; add corn kernels and scallops. Whisk together half-and-half and flour to form a smooth slurry; add to pot. Cook for 5 minutes. Salt. Heat oven to 350°F. Coat a baking sheet with cooking spray; lay prosciutto on sheet and bake 10 minutes. Crumble into soup. Garnish with herbs.
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Use a variety of vegetables. This will add flavor and texture to your chowder. Some good options include corn, potatoes, carrots, celery, and onions.
- Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
- Use a good quality seafood stock. This will add flavor and depth to your chowder.
- Don't overcrowd the pot. This will prevent the chowder from cooking evenly.
- Season the chowder to taste. Add salt, pepper, and other seasonings as needed.
- Serve the chowder hot with crusty bread or crackers.
Conclusion:
Corn and scallop chowder is a delicious and satisfying soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a hearty and flavorful soup, give corn and scallop chowder a try.
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