Scallops And Roasted Corn Chowder Recipe | LaaLoosh (2024)

• 12 medium sized fresh scallops
• 2 cups roasted corn kernels - fresh or frozen
• ½ medium yellow onion - diced
• ½ cup fat free half and half
• 2 cups fat free chicken broth
• 1 tbsp light butter - I used Brummel & Brown
• 3 tbsp real bacon bits
• 3 cloves garlic - minced
• 1 tbsp smoked paprika
• 1 tsp chipotle pepper seasoning
• 1 pinch crushed red pepper
• Salt and pepper to taste

• Wash scallops, pat dry, season with salt and pepper and set aside.

• Heat a medium sized pot over medium high heat. Lightly mist with nonstick cooking spray. Add in the bacon, and heat until bacon becomes crispy and fragrant – about 2 minutes.

• Add in about ¼ cup of the chicken stock, and with a rubber spatula, deglaze the pot by scraping up all the browned bits from bottom of the pot, if any.

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• Add in the onion and garlic and sauté for about another 5 minutes. Add in more of the broth if you need to keep the ingredients from sticking to the pot.

• Stir in paprika, red pepper, chipotle and salt & pepper. Saute for about another minute.

• Add in the corn, and stirring occasionally, let cook for another 2 minutes, just until the corn is heated through.

• Now add in the rest of the stock. Turn heat down to a low simmer, cover and let cook for about 15 minutes, stirring occasionally.

• Add in the half and half, and using an immersion blender, place it in the pot and pulse it a few times until about half of the soup becomes creamy, still leaving whole kernels as well. If you don’t have an immersion blender, ladle about a cup and a half of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.

• In the meantime, cook scallops by melting butter in a large non-stick skillet, and setting over medium heat. Make sure pan is nice and hot before adding in scallops (you should see a tiny bit of smoke coming up from the melted butter).

• Place scallops in the skillet and cook until browned well on both sides, about 2 minutes on each side. *NOTE: Because of variation in scallop thickness, pan temperatures and so on, it's not easy to pinpoint an exact cooking time. But after a couple of minutes, it's OK to peek underneath. If you see a nice, caramel-colored crust on the underside, they're ready to flip.

• Divide chowder evenly into 4 bowls, and top with 3 scallops each. Top with fresh chopped chives.

Course: Main Course Recipes, Soup Recipes

Cuisine: American Recipes

Diet: Low Calorie Recipes, Low Fat Recipes

Main Ingredient: Corn Recipes, Seafood Recipes