Corn Chowder with Bacon and Scallops
Rich, creamy, and loaded with bold flavors, this Corn Chowder with Bacon and Scallops is a show-stopping comfort dish that’s perfect for any special occasion or cozy night in. Sweet corn and tender potatoes are simmered with aromatic garlic, onion, and thyme, then blended to achieve the perfect balance of creamy and chunky textures. Crispy bacon adds a smoky depth, while golden-seared scallops bring a touch of elegance and a sweet, buttery contrast. Finished with a drizzle of heavy cream and a garnish of fresh chives, this hearty chowder is as visually stunning as it is delicious. With simple instructions and only an hour from prep to table, this is a one-pot wonder your family and guests will adore.
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Recipe Information
Ingredients
- 6 slices Bacon
- 12 pieces Scallops (large, dry-packed)
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 2 stalks Celery (diced)
- 2 medium Russet potatoes (peeled and diced)
- 3 cups Corn kernels (fresh or frozen)
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Olive oil
- 2 tablespoons Chives (chopped, for garnish)
Instructions
In a large pot, cook the bacon over medium heat until crispy, about 8–10 minutes. Remove the bacon from the pot and set it aside on a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings in the pot.
Pat the scallops dry with a paper towel and season them lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the scallops on each side for 2–3 minutes or until a golden crust forms. Remove the scallops and set aside.
Add butter to the bacon drippings in the pot. Once melted, add the diced onion, garlic, and celery. Cook for 5–7 minutes until the vegetables are softened.
Stir in the diced potatoes, corn, and thyme. Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until the potatoes are tender.
Using an immersion blender, puree a portion of the soup to create a creamy texture while keeping some chunks for added flavor. Alternatively, transfer about 1/3 of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and season the chowder with salt and black pepper. Cook for an additional 5 minutes over low heat, allowing the flavors to meld.
Crumble the cooked bacon and stir half of it into the chowder. Reserve the other half for garnish.
Ladle the chowder into bowls and top each serving with 3 seared scallops, a sprinkle of crumbled bacon, and chopped chives.
Serve hot and enjoy this hearty and flavorful corn chowder.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.1 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
