Corn Chowder with Scallop and Leek


Corn Chowder with Scallop and Leek

This Chowder is easy and so tasty!  You can use either fresh or frozen corn kernals.

When using fresh corn, I prepare ahead of time.  Blanch for two minutes, slice off the kernals with sharp knife — But only the tops of the kernals.  Then with the back (non-sharp) of the knife-blade, I scrape out the remainder of the corn-kernal-goodness.  It’s a bit ‘splattery’, but it’s the best way to get all the tender, yummy corn!

Ingredients / Prep:

2 – 4 ears fresh Corn (can use frozen kernals)*
5 – 6 medium Yukon Gold Potatoes – Cleaned, chopped into chunks
6 cups Chicken Broth
1/2 cup White Wine
2 Leeks – Sliced
1 – 2 cloves Garlic – Minced
3 slices smokey Bacon – Chopped
1/2 lb. Bay Scallops
1 cup heavy Cream
Fresh Herbs – Rosemary, Thyme (chopped)

Procedure / Assembly:

If using fresh Corn, blanch in hot water for two minutes — Cut kernals off the cob, but not too deep; with back of knife, scrape along the cob to capture remaining Corn goodness.  Set aside.

In large pot, heat Chicken Broth and Wine to simmer; add cut-up Potato — Cover and simmer for ten minutes.

While Potato is simmering — Saute Bacon, and separately, Leeks.  In saute pan, saute Bacon pieces till just cooked but not crisp; set aside.  Saute Leeks (gently) with Garlic; set aside.  After ten-minute simmer, remove cover from large pot — Continue to gently simmer for another ten to fifteen minutes to reduce a bit.

While simmering, saute Scallops.  In saute pan, heat small amount Olive Oil with Butter — Saute gently till just cooked.  Set aside, Scallops and any ‘juice’.

To large pot of Broth, add heavy Cream, to simmer another ten minutes.

Finishing:  Add reserved ingredients to large pot of Broth – Add Bacon pieces; Leek with Garlic.  Add sauteed Scallops (and juice); add Corn kernals (fresh or frozen*).  Add chopped Herbs — Simmer another five or six minutes.  For serving — Garnish with fresh Parsley, Chives, Lemon Wedge.

* Note:  If using frozen Corn kernals — Add to pot sooner, for longer heating/cooking.