Scallop and Corn Chowder

Scallop and Corn Chowder
Scallop and Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    pound red potatoes, cut into 1/2-inch cubes

  • 2

    cups water

  • 3

    tablespoons butter

  • 1

    cup chopped leeks

  • 1

    cup chopped celery

  • 1

    cup half-and-half

  • 2

    cups frozen whole-kernel corn, thawed and drained

  • 1

    pound bay or sea scallops, cut in half horizontally

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1/4

    teaspoon ground red pepper, optional

  • Butter, optional

Directions

Combine potatoes and water in a medium bowl. Melt 3 tablespoons butter in a large soup pot over medium heat. Add leeks and celery; sauté 5 minutes or until tender. Add potatoes and water; bring to a boil. Cover, reduce heat, and simmer 12 minutes or just until tender. Stir in half-and-half and corn. Cover, and cook over medium heat 5 minutes or until thoroughly heated. Add scallops, salt, black pepper, and red pepper, if desired; cook 3 minutes. Stir a pat of butter into each serving, if desired. Serve immediately. Makes 4 to 6 servings.

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