Best Corn And Scallop Chowder Recipes

Scallop, Corn and Bacon Chowder image

Provided by Rachellt3

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup fresh Italian parsley, packed
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks, thinly chopped (white part)
3 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
1 1/2 cups frozen corn kernels
1 1/2 lbs russet potatoes, peeled, cut into 1/2-in . pieces
3 (8 ounce) bottles clam juice
1 cup heavy cream
1 lb bay scallop

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 image

Yield Makes 4 servings

Number Of Ingredients 15

3 ears corn (fresh or frozen), kernels cut from the cob (reserve cobs)
1 1/2 cups clam juice
1 tsp canola oil
1 cup sliced leeks (whites only), well rinsed
1 rib celery, diced
1 or 2 cloves garlic, peeled and minced
2 cups 2 percent milk
2 potatoes, peeled and diced
1/8 tsp cayenne pepper
1 lb (about 2 cups) bay scallops
2 cups fat-free half-and-half
3/4 cup all-purpose flour
Olive- or vegetable-oil cooking spray
4 thin slices prosciutto
Fresh chives and basil, chopped

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.

CORN AND SCALLOP CHOWDER image

Categories Fish

Number Of Ingredients 16

2 ears of corn or 1 cup frozen
2 1/2 cups milk
1 tbsp butter
1 small onion, chopped
1 small garlic clove, crushed
4 strips bacon, finely chopped
1 small green bell pepper, seeded and diced
1 celery stalk, chopped
1 medium potato, diced
1 tbsp flour
1 1/4 cups chicken or vegetable stock
4 scallops
4 oz cooked fresh mussels
pinch of paprika
2/3 cup light cream or half-and-half
salt and freshly ground pepper

Steps:

1. Using a sharp knife, slice down the ears of corn to remove the kernels. Place half of the kernels in a food processor or blender and process with a little of the milk. 2. Melt the butter in a large saucepan and gently fry the onion, garlic and bacon for 4-5 minutes, until onion is soft but not browned. Add the bell pepper, celery and potato and sweat over low heat for another 3-4 minutes, stirring frequently. 3. Stir in the flour and cook for 1-2 minutes, until the mixtur eis golden and frothy. Gradually stir in the milk and corn mixture, stock, the remaining milk and corn kernels and seasoning. 4. Bring to a boil, then reduce the heat and simmer, partially covered, for 15-20 minutes, until the vegetables are tender. 5. Pull the corals away from the scallops and slice the white flesh into 1/4-inch slices. Stir the scallops into the soup, cook for 4 minutes and then stir in the corals, mussels and paprika. Heat through for a few minutes and then stir in the cream. Adjust the seasoning to taste and serve.