Best Scallop Corn Bacon Chowder Recipes

SCALLOP, CORN AND BACON CHOWDER

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.

SCALLOP, CORN & BACON CHOWDER

Steps:

• In a pan, sauté the bacon, five spice powder and butter over a medium to high heat for 2 minutes. Next add the onion, carrots and potatoes, and sweat for another minute. Add leeks and cook just until barely soft. Then add the white wine and chicken stock. Bring to a boil and simmer for 5 minutes. Then add the cream and the corn. Simmer for another 30 minutes. Using the grapeseed oil sear the scallops over high heat until golden brown. Set five cooked scallops aside for garnish of the chowder, cut the remaining into quarters and add to the chowder just before serving. Finish with chopped parsley, salt and pepper.