Here's a quick and easy meal or starter. Sweet scallops, fresh corn, smoky bacon, and potatoes in a delicious creamy broth. Serve with your favorite sandwich or homemade bread for dipping, Enjoy!
Course: Soup
Cuisine: American
Servings: 6
Ingredients
1c. (packed)fresh Italian parsley
3/4c.olive oil
1/2tsp.salt
8oz.baconcoarsely chopped
2lg.leeks(white and pale green parts only), thinly sliced
3clovesgarlicchopped
1T.chopped fresh thyme
1 1/2c.fresh or frozen corn kernels
1 1/2lbs.russet potatoespeeled, cut into 1/2-inch pieces
3(8 oz.) bottlesclam juice
1c.heavy cream
1lb.bay scallopsconnective tissue removed
Instructions
Blend parsley, oil, and salt in blender until smooth. Pour into small bowl.
Cook bacon in a heavy bottom large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer the bacon to paper towels to drain.
Pour off all but 3 tablespoons drippings from the pot. Add leeks, garlic, and thyme to the pot and sauté until leeks begin to soften, about 3 minutes. Add corn and sauté for 2 minutes.
Add potatoes, clam juice, and cream; bring to boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
Add scallops and bacon; simmer until scallops turn opaque in center, about 5 minutes. Season to taste with salt and pepper.
Ladle chowder into bowls. Drizzle each bowl of chowder with 1 teaspoon parsley oil and serve.