Scallop and Corn Chowder
Ingredients
5 slices bacon, cut into small dice
1 1/2 lbs. sea scallops (about 16), patted dry
kosher salt and black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 lb. Yukon gold potatoes, peeled (if desired) and diced into 1/2-inch cubes
1/2 c. dry white wine
1 c. chicken broth
1/2 c. heavy cream
1 c. corn kernels, fresh (from 2 ears) or frozen
1/4 c. chopped flat-leaf parsley
Directions
In large skillet, over medium heat, cook bacon until crisp, about 5 minutes. Transfer to plate lined with paper towels.
You should have about 2 Tbsp. bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ tsp. salt and ¼ tsp. pepper; cook until golden brown, about 2 minutes per side. Transfer to plate.
Add onion to drippings in skillet and cook until translucent, about 5 minutes.
Add potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until potatoes are tender, about 15 minutes.
Add scallops and corn and simmer gently to heat through. Sprinkle with parsley and bacon.
Recipe courtesy of Sara Quessenberry, Real Simple.
