Corn Scallop Chowder
Source of Recipe
esquire
List of Ingredients
6 slices applewood-smoked bacon or other mild, smoky bacon, coarsely chopped
1 cup minced red onion
1/4 cup finely diced celery
1 lb red new potatoes (washed but not peeled)
3 cups frozen corn kernels, defrosted and well-drained
3 cups whole milk
1/2 cup heavy cream
1 tsp Tabasco, or to taste
2 tbsp fresh chopped chives
1/2 lb sea scallops (about 10), rinsed and patted dry kosher salt and ground white pepper to taste
Recipe
In a medium stockpot over moderate heat, cook bacon until fat is rendered and bacon is almost crisp, about 3 to 5 minutes. Using a slotted spoon, remove bacon and reserve. Drain off all but 2 tbsp bacon fat, reserving extra in a small bowl for later use.
Add onion and celery to stockpot and cook in bacon drippings, stirring occasionally, until vegetables begin to soften, about 12 to 15 minutes. As vegetables begin to exude their moisture, use a wooden spoon to scrape up any bits of browned bacon fat clinging to the bottom of the stockpot.
Cut potatoes into quarter-inch cubes. Using a food processor fitted with a metal blade, puree 1 cup of the corn with 1 cup milk. Add to the stockpot and stir well. Add remaining corn, milk, and potatoes, stirring to combine, Lower heat and cook until potatoes are tender, about 12 to 15 minutes. Stir in reserved bacon, heavy cream, Tabasco, and chives and simmer until chowder thickens, about 3 to 5 minutes.
While chowder is thickening, place small, heavy skillet over high heat and warm the reserved bacon fat. When the fat is hot, sear scallops until golden-brown on each side but still slightly opaque in the center (about 2 minutes on the first side and a minute on the other).
Season chowder with kosher salt and ground white pepper to taste, Ladle into deep bowls and float scallops in the center. Serve immediately.
|
|
member logon
