Corn Chowder with Bacon and Sea Scallops 🥓🌽🍲🍴

[Prel]

Let's reminisce about those good old school days that were filled with joy and simple pleasures. We would often sneak out for a quick snack, and corn chowder was our go-to comfort food. Why don't we recreate those memories with a twist by trying out Bacon & Sea Scallop Corn Chowder recipe?

Ingredients​

• 6 ounces thickly sliced bacon, coarsely chopped
  
  
  
• 1 large red onion, finely chopped
  
  
  
• 1/4 cup finely chopped celery
  
  
  
• 15 ounces frozen corn, thawed (3 cups)
  
  
  
• 3 cups whole milk
  
  
  
• 1 pound red potatoes, scrubbed and cut into 1/2-inch dice
  
  
  
• 1/2 cup heavy cream
  
  
  
• 2 tablespoons minced chives, plus more for garnish
  
  
  
• Salt and freshly ground pepper
  
  
  
• Tabasco
  
  
  
• 1/2 pound medium sea scallops

Directions​

1. In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
   
   
2. Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
   
   
3. In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.
   
   Whether you prepare this for old friends or savor it as a solo treat, I promise it'll bring back a flood of cherished memories. So, dive in and enjoy every spoonful!

 

[johnlloyd]

Let's reminisce about those good old school days that were filled with joy and simple pleasures. We would often sneak out for a quick snack, and corn chowder was our go-to comfort food. Why don't we recreate those memories with a twist by trying out Bacon & Sea Scallop Corn Chowder recipe?

​

View attachment 1639​

Ingredients​

• 6 ounces thickly sliced bacon, coarsely chopped
  
  
  
• 1 large red onion, finely chopped
  
  
  
• 1/4 cup finely chopped celery
  
  
  
• 15 ounces frozen corn, thawed (3 cups)
  
  
  
• 3 cups whole milk
  
  
  
• 1 pound red potatoes, scrubbed and cut into 1/2-inch dice
  
  
  
• 1/2 cup heavy cream
  
  
  
• 2 tablespoons minced chives, plus more for garnish
  
  
  
• Salt and freshly ground pepper
  
  
  
• Tabasco
  
  
  
• 1/2 pound medium sea scallops

Directions​

1. In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
   
   
2. Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
   
   
3. In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.
   
   Whether you prepare this for old friends or savor it as a solo treat, I promise it'll bring back a flood of cherished memories. So, dive in and enjoy every spoonful!

Wow, talk about a flavor-packed dish! I think the creamy corn chowder with crispy bacon and tender sea scallops will be absolutely divine. Though I might add a splash of heavy cream to the chowder for an extra velvety texture! Bring on the comfort food!

 

[byang05]

Corn chowder with bacon and sea scallops? Count me in! Can't wait to taste this delightful combination! As you take the first spoonful of the creamy corn chowder, the smoky aroma of the bacon dances on your taste buds, followed by the sweetness of the corn. Oh yummm!!

Let's reminisce about those good old school days that were filled with joy and simple pleasures. We would often sneak out for a quick snack, and corn chowder was our go-to comfort food. Why don't we recreate those memories with a twist by trying out Bacon & Sea Scallop Corn Chowder recipe?

​

View attachment 1639​

Ingredients​

• 6 ounces thickly sliced bacon, coarsely chopped
  
  
  
• 1 large red onion, finely chopped
  
  
  
• 1/4 cup finely chopped celery
  
  
  
• 15 ounces frozen corn, thawed (3 cups)
  
  
  
• 3 cups whole milk
  
  
  
• 1 pound red potatoes, scrubbed and cut into 1/2-inch dice
  
  
  
• 1/2 cup heavy cream
  
  
  
• 2 tablespoons minced chives, plus more for garnish
  
  
  
• Salt and freshly ground pepper
  
  
  
• Tabasco
  
  
  
• 1/2 pound medium sea scallops

Directions​

1. In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
   
   
2. Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
   
   
3. In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.
   
   Whether you prepare this for old friends or savor it as a solo treat, I promise it'll bring back a flood of cherished memories. So, dive in and enjoy every spoonful!