Scallop Corn and Bacon Chowder
Dive into a bowl of indulgent comfort with this creamy Scallop Corn and Bacon Chowder, a rich and hearty dish brimming with flavor. Featuring tender seared sea scallops, crispy bacon, and sweet bursts of corn, this chowder is elevated by a velvety base made with a touch of heavy cream and infused with fresh thyme. The addition of russet potatoes provides a satisfying, hearty texture, while sautéed aromatics like onion, celery, and garlic create a delightful depth of flavor. Perfect for cozy evenings, this seafood chowder is a showstopper that's easy to prepare and guaranteed to impress. Garnish with fresh chives for a pop of color and a hint of brightness in every spoonful. Ready in just an hour, this chowder is an irresistible blend of savory and sweet, ideal for family dinners or special occasions.
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Recipe Information
Ingredients
- 6 slices Bacon
- 1 pound Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 stalks Celery
- 3 cloves Garlic
- 2 tablespoons All-purpose flour
- 4 cups Chicken or seafood stock
- 2 medium Russet potatoes
- 2 cups Corn kernels (fresh, canned, or frozen)
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Chives (for garnish)
Instructions
Dice the bacon into small pieces and cook in a large pot over medium heat until crisp, about 5-7 minutes. Transfer bacon to a plate lined with paper towels and set aside, leaving the bacon fat in the pot.
Season the scallops with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat the pot over medium-high heat and sear the scallops in the reserved bacon fat until golden brown, about 1-2 minutes per side. Remove scallops and set aside.
Lower the heat to medium and add the butter to the pot. Dice the onion, celery, and garlic, then sauté in the pot until softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken or seafood stock, whisking to combine with the flour mixture. Bring to a boil.
Peel and dice the potatoes into small cubes and add them to the pot along with the thyme. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Add the corn kernels and heavy cream to the pot. Simmer for an additional 5 minutes.
Return the scallops and cooked bacon to the pot. Stir gently to combine and heat through for 2-3 minutes.
Taste the chowder and adjust seasoning with the remaining salt and pepper as needed.
Serve hot, garnished with freshly chopped chives. Enjoy!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 536 mg | 178% | |
| Sodium | 9849 mg | 428% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 34.2 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 229 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5219 mg | 111% | |
*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.
