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.