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Scallop and Bacon Chowder




Source of Recipe


December 2001 Bon Apetite






List of Ingredients



• 8 oz bacon, coarsly chopped
  
• 2 large leeks (white and pale green parts only), thinly sliced
  
• 3 garlic cloves, chopped
  
• 1 Tbsp chopped fresh thyme
  
• 1 1/2 cups frozen corn kernels
  
• 3/4 lb russet potatoes, peeled, cut into 1/2" pieces
  
• 3 - 8 oz bottles clam juice
  
• 1 cup whipping cream
  
• 1 lb bay scallops, connective tissue removed
  






Instructions



1. Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot.
   
2. Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes.
   
3. Add corn and saute 2 minutes.
   
4. Add potatoes, clam juice and cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.
   
5. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Season to taste with salt and pepper.
   






Final Comments


8 First Course Servings