Scallop and Corn Chowder With Red Wine Recipe

Scallop and Corn Chowder

Courtesy of Sara Quessenberry at realsimple.com

• Serves4
• Hands-On Time 30 min
• Total Time 40 mim

INGREDIENTS

1. 5slices bacon, cut into small dice
2. 1 1/2pounds sea scallops (about 16), patted dry
3. kosher salt and black pepper
4. 1small yellow onion, thinly sliced into half-moons
5. 1/2pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
6. 1/2cup dry white wine
7. 1cup chicken broth
8. 1/2cup heavy cream
9. 1cup corn kernels, fresh (from 2 ears) or frozen
10. 1/4cup chopped flat-leaf parsley

DIRECTIONS

1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
2. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
3. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
4. Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
5. Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.