Scallop Corn Chowder

By by Katie Lee
Images
Scallop Corn Chowder
Serves
Makes 4 servings
Ingredients
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


Procedure
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.

Scallop Corn Chowder

By by Katie Lee
Serves
Makes 4 servings
Ingredients
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


Procedure
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.