Scallop Corn Chowder
By Katie Lee
Scallop Corn Chowder
By Katie Lee
Yield/Serves:
Makes 4 servings
Corn is so perfect and sweet in the summertime. I love the combination of the fresh corn with seafood and smoky bacon. – Katie Lee
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 sprig fresh thyme
- 1 bay leaf
- One 14-ounce can low-sodium chicken broth
- 4 cups fresh corn kernels (from about 6 ears)
- 2 cups whole milk
- 1 pound sea scallops, halved or quartered if large
- Crumbled bacon and sliced scallions, for garnish
In a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook 2 minutes. Add the salt, pepper, thyme, bay leaf, chicken broth, and 2 cups of the corn. Stir to combine and bring to a simmer.
Meanwhile, in a blender combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes.
Add the scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Serve immediately, garnished with bacon and scallions.
Technique tip: Blending the corn with the milk creates a thick, creamy texture. It’s very rich without being heavy.
Swap option: You can use shrimp or crab instead of scallops.
Meanwhile, in a blender combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes.
Add the scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Serve immediately, garnished with bacon and scallions.
Technique tip: Blending the corn with the milk creates a thick, creamy texture. It’s very rich without being heavy.
Swap option: You can use shrimp or crab instead of scallops.