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Scallop and Corn Chowder

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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

Details

Preparation

Step 1

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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