Scallop and Corn Chowder
Serves 415 mins prep20 mins cook
If you aren’t ready to give up on soup season just yet, this SCALLOP AND CORN CHOWDER is just the recipe for you! It’s springy and light, while still being cozy and delicious! Patagonia Scallops are used, which can be added in straight from the freezer, making this soup super easy to whip up on any night of the week. This whole chowder comes together in under 30 minutes!
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What you need
Instructions
Sauté onion and garlic in oil and season with salt and pepper. Add potatoes in along with clam juice and seafood stock. Season with salt and pepper again. Let boil for 5-10 minutes until potatoes begin to soften. Add in milk and corn at this time and cook another couple of minutes. Add in scallops and warm through. Serve and top with green onions, dill, and bacon!View original recipe