Prep 10 mins
Cook 45 mins
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.
- 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
- creole seasoning
- Slice bacon into small pieces and cook in pot till semi crisp. Add butter, onion and celery and cook until soft.
- 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.
- 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.
- Serve with additional cheese sprinkled on top as a garnish and a sprinkle or two of creole seasoning for some added zip.