HOME
Jerry's Recipes


Modest

Corn and Potato Chowder with Scallops

Jerry's RecipesA traditional, creamy chowder. Scallops are optional; include them for a complete meal. Whole milk is needed to prevent curdling. A heavy pot with a tight-fitting lid will help prevent the milk from curdling or burning. (Photo on right shows one of my similar chowders—they look alike!).

KeyCorn kernels. Use fresh, canned, or frozen (thaw first). The exact quantity isn't important—about two 15-oz cans of corn kernels (drained) or one 15-oz bag of frozen kernels. Half of the kernels are pureed with milk, the other half used as whole kernels.

KeyBacon. Choose thick-sliced, slightly smoked bacon. The sugar-cured variety is ideal.

KeyScallops. Best are marshmallow-size sea scallops. Slice each across the grain to make two pieces about 1/2" thick (or thin). Pat dry with paper towels and season with salt, pepper and (optionally) paprika. Fry scallops about 60-90 seconds on each side turning once with spatula or tongs. Do NOT overcook! Plan for 3-4 scallop slices per serving.

Total time 60-90 minutes. Makes 4-5 servings.

SHOPPING LIST:
  • Red or white 'waxy' potatoes
  • Chives
  • Hot pepper sauce
  • Sea scallops
  • Optional: heavy cream
  • Optional: paprika
      • Yellow corn kernels
      • Whole milk
      • Bacon
      • Onion
      • Celery

Make corn-milk mixture
Process until almost smooth (puree) in a blender or food processor or with an immersion blender. Then set aside for use in Step 3 below.
  • one-half of corn kernels (see above)
  • 1-1/2 cups (12 oz) whole milk



Make the chowder
Jerry's Recipes
1
Fry in heavy pot over medium heat until bacon is crisp (8-10 minutes), then remove and drain on paper towels. Remove and reserve in skillet about 2 tablespoons of fat for frying scallops.
  • 4-5 strips bacon, chopped to 1/4" to 1/2" dice
2
Add and cook gently, uncovered, until vegetables are softened and translucent (8-10 minutes)
  • 1 medium onion, finely chopped
  • 1-2 ribs celery, finely chopped
  • a little extra oil, if needed

3
Stir in and cook gently, covered, until potatoes are tender (15-20 minutes); stir frequently
  • 3-5 medium potatoes, coarsely diced
    (peeling optional)
  • remaining whole corn kernels
  • pureed corn-milk mixture
  • 1-1/2 cups (12 oz) whole milk
  • salt and fresh ground black pepper
4
Stir in and cook 2-3 minutes
  • reserved bacon pieces
    (save some pieces for topping individual servings)
  • small palmful fresh chives, minced
  • dash of hot pepper sauce (or to taste)
  • Optional: 4-8 oz heavy cream



Fry the scallops

Jerry's Recipes
Bring bacon fat in skillet to near-sizzling, then add scallops and cook briefly
  • reserved bacon fat from Step 1
  • scallops (see above)

  • Ladle chowder into bowls, then top with scallops, reserved bacon pieces and fresh chives, minced
  • Optional: Sprinkle servings with paprika.

rainbow

© 2002-2012  All rights reserved.
www.cybershingle.com/recipes/