Scallop and Corn Chowder

Real Simple, 2005

Makes 4 servings

    5 slices bacon diced                                           
    1 1/2 pounds scallops pat dry (ab. 16)                         
    3/4 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1 sm. yellow onion thin slice halves                           
    1/2 pound yukon gold potatoes 1/2-in dice                      
    1/2 cup dry white wine                                         
    1 cup chicken broth                                            
    1/2 cup heavy cream                                            
    Kernels from 2 ears corn (ab 1 c)                              
    1/4 cup chop flat-leaf parsley                                 

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.

MY NOTE: Simple and delicious. I threw in some roasted asparagus and used cilantro instead of parsley. Canned corn was just fine.

MXF

NUTRITION PER SERVING
CALORIES 417.21(36% from fat); FAT 16.9g (sat 8.39g); PROTEIN 35.9mg; CHOLESTEROL 107.18mg; CALCIUM 80.44mg; SODIUM 820.88mg; FIBER 2.74g; CARBOHYDRATE 25.87g; IRON 1.54mg