|
The combination of the sweetness of the corn, the smokiness of the bacon and the brininess of the scallops will delight your taste buds from all angles. This chowder is great as both a luncheon dish or as a starter for a dinner get together.
Corn and Scallop Chowder
Serves four
1/4C Diced Bacon
1/3C Diced Onion
1/4C Diced Celery
1T Minced garlic
1/4C Diced Potatoes
1-C Fresh Corn Kernels
1T Fresh Tarragon Chopped
1/2T Fresh Thyme Chopped
24 oz. Scallop or Chicken Stock
1Pt. Heavy Cream
S&P
1t olive oil
6 oz. Fresh Bay Scallops
Method:
1) In a 2qt. sauce pot over medium high heat cook the bacon until rendered, but with no color, 3-5 minutes.
2) Add onions, celery, garlic and potato, cook until tender, 4-5 minutes.
3) Add corn, tarragon, thyme. Cook 3-4 minutes. At this point, remove 1/3 of the above mixture for garnish at service.
4) Add stock to the remaining 2/3 of the vegetable mixture, simmer 12-15 minutes.
5) Puree this mixture in a blender or with immersion blender, strain and return to sauce pot.
6) Add cream and salt and pepper; heat to just boiling.
7) In an oiled sauté pan over medium heat, quickly cook the scallops until just cooked about 2-21/2 minutes, and reserved vegetables to heat through 2-3 minutes.
8) Ladle soup into soup plate, spoon ¼ of the scallop and vegetable mixture into the center of the soup. Serve
|
