Scallop and Corn Chowder


4 slices bacon, diced

1 1/2 pounds sea scallops, dry

1 tsp olive oil

1 ea onion, julienned

1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice

1/2 cup white wine

1 cup chicken broth

1/2 cup heavy cream

1 Tbl. Surfs Up seasoning

1 cup corn kernels

1/4 cup chopped flat-leaf parsley


  • 1

    In a Dutch oven over medium heat, cook the bacon until crisp, transfer to a plate lined with paper towels. Add olive oil to the bacon grease, increase heat to medium-high. Season scallops And cook until golden brown, about 2 minutes per side.

  • 2

    Transfer to bacon plate. Add the onion to the skillet and cook until translucent then add the potatoes, wine, broth, seasoning and cream; cover partially and simmer gently until the potatoes are tender, about 15 minutes. Return the scallops along with corn and bacon to the chowder and heat through. Serve this with some crusty Italian bread and fresh chopped parsley.

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