Scallop and Corn Chowder

Creamy, Smoky, and Loaded with Sweet Corn

This scallop and corn chowder is the kind of dish that feels a little elevated but comes together without much fuss. Sweet corn, smoky bacon, and tender scallops all come together in a rich, creamy broth.

A hit of Surfs Up seasoning ties it all together with citrusy, savory depth—giving this chowder that unmistakable coastal flavor without overcomplicating the process.

It’s comforting, balanced, and perfect for when you want something that will give you a nice warm hug dinner.

Preparation:

1. In a Dutch oven over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and set aside.
2. Add olive oil to the bacon grease and increase heat to medium-high. Season the scallops and sear until golden brown, about 2 minutes per side. Remove and set aside with the bacon.
3. Add the onion to the pot and cook until translucent.
4. Stir in the potatoes, white wine, broth, Surfs Up seasoning, and cream. Cover partially and simmer gently for about 15 minutes, until the potatoes are tender.
5. Return the scallops, along with the corn and bacon, to the chowder and heat through.
6. Serve hot, finished with fresh chopped parsley.

Pro Tip:

Make sure your scallops are dry before searing—this is the key to getting that golden crust. Also, don’t overcook them when you add them back in—they only need a quick heat-through to stay tender.

Make It Your Own:

• Swap scallops for shrimp, haddock, or clams if needed
• Add a pinch of smoked paprika for extra depth
  
• Use half-and-half instead of cream for a lighter version
  
• Toss in fresh thyme, dill, or chives for added herb flavor

What To Serve It With:

Serve with crusty Italian bread for dipping and a sprinkle of fresh parsley or dill on top. A simple side salad rounds this hearty chowder out nicely.