Corn and Scallop Chowder Recipe
This southern-style chowder blends a variety of delicious flavors in a mouthwatering recipe. The addition of sea scallops is a twist on a typical corn chowder.
Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon
This Recipe Is:
|10-12||Lunch or Dinner||Delicious||Cook’s Delight® Supreme Chicken Base CH-206|
- 4 oz chopped bacon
- 1 cup minced onions
- 1/2 cup minced carrots
- 1/2 cup minced celery
- 2 tbsp minced garlic
- 3/4 cup minced red bell pepper
- 2 - 15.25 oz cans drained whole kernel corn
- 1/4 cup flour
- 8 cups chicken stock
- 1 - 1/2 cups cubed peeled potatoes
- 1/4 lb raw sea scallops cut in quarters
- 1 cup heavy cream
- cayenne pepper to taste
Cook’s Delight® Supreme Chicken Soup Base
Cook’s Delight® Chicken Base made with Organic Meat and Broth
Boil 8 cups of water and add 8 tsp of Cook's Delight® Chicken Base to make chicken stock. Set aside.
In an 8-quart stockpot over medium heat cook bacon until crisp.
Remove bacon from stockpot and pat with dry paper towels.
Add onions, carrots and celery to stockpot bacon was cooked in. Heat about 5 minutes, on medium heat, stirring often until vegetables are softened, about 5 minutes.
Stir in garlic and cook until fragrance is released. 30-45 seconds.
Add bell peppers and corn and cook 10 minutes, stirring often.
Slowly stir while adding flour mixture into pot. Cook 5 minutes, stirring constantly.
Stir in chicken stock and combine well. If any lumps are present, break up with whisk.
Add potatoes and bring to a boil.
Reduce heat to simmer and stir in sea scallops. Continue to cook for 20 minutes.
Slowly stir in cream. Remove from heat.
Season with cayenne pepper, as desired.
Pour into soup bowls and garnish with crumbled bacon.