Corn Chowder with Scallop and Leek

8-CornSoupCrop-100

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.