Simi's Scallop Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I needed to come up with something for my daughter to have when she came home for lunch. I hadn't been to the store in a few days and it was snowing and I didn't really want to go out so I raided the freezer and pantry and came up with this. This is a very hearty and elegant scallop chowder it reheats very well and tastes just as good if not better the next day. I plan on making this again with a combo of shrimp, scallops, and maybe even some crab to make it more of a seafood chowder. Ingredients:
3 slices bacon |
2 tablespoons butter |
1/2 cup onion, chopped |
4 scallions, thinly sliced |
1/3 cup celery, chopped |
8 ounces clam broth |
1/3 cup chardonnay wine |
2 medium potatoes, cubed |
1 (14 3/4 ounce) can creamed corn |
8 ounces milk |
5 ounces heavy cream |
1 lb bay scallop |
1 1/2 cups montery jack cheese, shredded |
salt |
pepper |
creole seasoning |
Directions:
1. Slice bacon into small pieces and cook in pot till semi crisp. Add butter, onion and celery and cook until soft.
2. Add potatoes, salt and pepper (Simi is extremely spice challenged otherwise I would add a bit of creole seasoning too), and cook for about 5 minutes then add the clam broth and wine. Cover and simmer for 20 minutes or until potatoes are tender.
3. Add scallops and creamed corn. When scallops are cooked (time will depend on size and whether fresh or frozen) add milk, cream, and cheese. Adjust salt and pepper as needed.
4. Serve with additional cheese sprinkled on top as a garnish and a sprinkle or two of creole seasoning for some added zip.
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