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Scallop and Corn Chowder | My Diary of Us

Scallop and Corn Chowder

Scallop and Corn Chowder

15 mins prepServes 4

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!

4 servings

What you need

fresh dill

1 bunch fresh dill

clam juice

⅛ cup clam juice

fresh corn

salt & pepper

1 tsp salt & pepper

sea scallops

12 oz sea scallops

potato

2 cup potato

seafood stock

4 cup seafood stock

milk

1 cup milk

bacon

1 oz bacon

garlic clove

2 clove garlic clove

green onion

1 bunch green onion

sweet onion

½ cup sweet onion

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Shop ingredients

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!

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