Scallop Corn Chowder

This soup is at its prime in the late summer / early fall when corn is abundant and sweet. It goes well with sea scallops that are dusted with smoked paprika, cumin and pepper. Other chowder mainstays - potatoes, bacon and onion - also contribute to the taste and texture of this soup.

Yield:
6 servings
Category:
Soup
Cuisine:
Canadian
Prep Time:
20 min
Cooking Time:
30 min
Total Time:
50 min

INGREDIENTS:

  • 6 - 8 slices thickly sliced bacon, coarsely diced
  • 1 large red onion, finely chopped
  • 1 stalk finely chopped celery
  • 15 ounces frozen corn, thawed (3 cups)
  • 1 carrot, peeled and thinly sliced
  • 1 red bell pepper, diced
  • 3 cups chicken stock
  • 1 pound red potatoes, scrubbed and cut into 1/2-inch dice 1 cup 10 % or heavy cream
  • 2 tablespoons finely chopped chives, plus more for garnish
  • 2 teaspoons ground cumin
  • Salt and freshly ground black pepper
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon Kosher salt
  • a good grinding of fresh black pepper
  • 400 g medium sea scallops

DIRECTIONS:

  1. Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender when pierced with a knife (about 10 minutes). Drain potatoes and set aside.
  2. In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Reserve the bacon fat. Add the onion, carrot, bell pepper and celery to the pan. Cook over low heat until softened, 12 minutes.
  3. Meanwhile, in a food processor, puree 1 cup of the corn with a cup of the milk. Add the corn puree to the saucepan along with the chicken stock , corn, and the potatoes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper, cumin, and Paprika and keep warm.
  4. In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with

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