Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Scallop, Corn and Bacon Chowder Recipe
    Lost? Site Map

    Scallop, Corn and Bacon Chowder

    Scallop, Corn and Bacon Chowder. Photo by yogiclarebear

    1/1 Photo of Scallop, Corn and Bacon Chowder

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Rachel<3's Note:

    This is wonderful for any occasion. I even make this during the summer, when its 95 degrees out! You can purchase the Bay Scallops frozen or fresh..I prefer fresh but either is great! In case you don't know.. Bay Scallops are small and Sea Scallops are the large ones. Both can be used for thi soup but the Sea scallops are more beneficial to the soup.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
    2. 2
      Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
    3. 3
      Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
    4. 4
      Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
    5. 5
      Ladle chowder into bowls.
    6. 6
      Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.

    Ratings & Reviews:

    • on November 18, 2009

      55

      Great. I didn't make the "parsley oil" but this was loved nonetheless. I used Yukon gold potatoes, and half and half instead of cream. I also used chicken broth in place of the clam juice. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Scallop, Corn and Bacon Chowder

    Serving Size: 1 (531 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 820.0
     
    Calories from Fat 540
    65%
    Total Fat 60.0 g
    92%
    Saturated Fat 18.7 g
    93%
    Cholesterol 105.0 mg
    35%
    Sodium 1077.1 mg
    44%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 4.7 g
    19%
    Sugars 5.9 g
    23%
    Protein 23.0 g
    46%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes