The Cookbook The Authors

Scallop and Corn Chowder

This is a true crowd pleaser! We have prepared this chowder many times at our cooking demonstrations. It always goes fast! Sprinkle with parsley, salt & pepper. Fresh corn in season is also a great choice. Remove corn from cobs and boil the corn stalks to make corn stock water.
Use the corn stock water in place of the 2 cups of water for more flavorful chowder.

A warm bowl of Scallop and Corn Chowder. Photo by Mark Wiklund.Serves 4 - 6
¾ lb. red potatoes cut into ½" cubes
2 cups water
3 tbsp. butter
1 cup chopped leeks
1 cup chopped celery
1 cup Half and Half
2 cups fresh corn or frozen whole kernel corn, thawed and drained
1 lb. sea scallops cut in half horizontally
Salt and freshly ground pepper
Pat of butter, optional
Paprika, optional
Large stock pot

  • Combine potatoes and water in a medium bowl. Set aside.
  • Melt 3 tbsp. of butter in a large stock pot over medium heat. Add leeks and celery; sauté 5 minutes until tender.
  • Add potatoes and water to stock pot, bring to a boil. Cover, reduce heat, and simmer 12 minutes or just until potatoes are tender.
  • Stir in Half and Half and corn; cover and cook over medium heat 5 minutes or until thoroughly heated.
  • Add scallops. Season with salt and black pepper, cook 3 minutes. Ladle into soup bowls. Stir a pat of butter into each bowl. Sprinkle with paprika. Serve immediately.