1 small yellow onion, thinly sliced into half-moons
1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
Kernels from 2 ears of corn (about 1 cup)
1/4 cup chopped flat-leaf parsley
How to Make It
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.
Tip: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.
I made this with bay scallops that I wanted to use up. It was really delicious. I added a little cornstarch to make it thicker and we LOVED it. Filling yet not too heavy, good for a quick meal after work.
My freezer door was left open today so I had bay scallops, bacon and corn that had thawed and I needed to use up. This was good, but could use more flavor. Next time I would add some fresh thyme. I used half and half, bay scallops and added lots of extra salt and pepper.
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