Ingredients Jump to Instructions ↓

  1. 5 slices bacon (4 ounces), cut into a small dice

  2. 1 1/2 pounds sea scallop s (about 16), patted dry

  3. 3/4 teaspoon kosher salt

  4. 1/4 teaspoon freshly ground black pepper

  5. 1 small yellow onion , thinly sliced into half-moons

  6. 1/2 pound Yukon gold potato es, peeled (if desired) and cut into a 1/2-inch dice

  7. 1/2 cup dry white wine

  8. 1 cup chicken broth

  9. 1/2 cup heavy cream Kernels from

  10. 2 ears of corn (about 1 cup)

  11. 1/4 cup chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon. Tip: Scallops lend a lovely sweetness to this chowder, but they’re relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.


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