Sea Scallop Corn Chowder

Gluten-Free

Nut-Free

Pescatarian

This chowder is loaded with potatoes, carrots, and savory herbs, making for a cozy meal — finished with crispy bacon for the perfect touch

By Kate Morgan | Experience Life

Makes4 servings
Prep Time30 minutes
Cook Time45 minutes

Ingredients
Directions

Ingredients

5 oz. bacon, roughly chopped
2 cups frozen sweet white corn, thawed
2 cups whole milk (or substitute 1½ cups coconut milk and ½ cup coconut cream)
1 shallot, minced
1 rib celery, diced
1 large carrot, peeled and diced
2 cloves garlic, minced
2 medium Russet potatoes, peeled and diced
1 cup clam juice
1½ tsp. sea salt, divided
1 tsp. smoked paprika, divided
¾ tsp. white pepper, divided
2 bay leaves
1 lb. large fresh sea scallops
½ tsp. garlic powder
2 tbs. grassfed butter
¼ cup parsley, minced
3 tbs. chives, minced
Juice of ½ lemon

Directions

STEP 1

In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy, about seven to 10 minutes.

STEP 2

While the bacon is crisping, purée 1 cup of the corn and 1 cup of the milk in a blender or food processor until smooth.

STEP 3

Remove the bacon from the pot and set aside, leaving the grease behind.

STEP 4

Add the shallot, celery, and carrot to the pot and sauté until soft, three to five minutes.

STEP 5

Add the garlic and sauté until fragrant, another minute.

STEP 6

Add the corn and milk mixture and the potatoes. Stir to combine and turn the heat to low, then cover and simmer until the potatoes are soft, about 10 to 12 minutes, stirring occasionally.

STEP 7

Stir in the clam juice and the remaining milk and corn.

STEP 8

Add 1 teaspoon of the salt, ½ teaspoon of the smoked paprika, ½ teaspoon of the white pepper, and the bay leaves. Stir to combine, cover, and simmer for another 15 minutes, stirring occasionally.

STEP 9

While the chowder simmers, cook the scallops. In a small bowl, mix the remaining ½ teaspoon of salt, ½ teaspoon of smoked paprika, ¼ teaspoon of white pepper, and the garlic powder.

STEP 10

Pat the scallops dry with a paper towel, then sprinkle the spice mixture on the top and bottom of each.

STEP 11

In a wide pan, heat the butter over medium-high until bubbling.

STEP 12

Add the scallops in a single layer, sear for three minutes, then flip and sear for three more minutes. Remove the scallops from the pan and set them aside.

STEP 13

Add the cooked bacon, parsley, chives, and lemon juice to the chowder. Stir well, then ladle into bowls and top each serving with a few scallops.

Nutritional information

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

By Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.

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