I love chowder. Before coming to the States I’d never really eaten any, but then I went to Maine, arguably the epicenter of New England chowders. Oh boy, how delicious was that trip! For those going through cancer treatment, this easy Scallop Corn Chowder can bring seafood into the diet. Not only does it celebrate the creaminess of a good chowder and the bounty of summer corn, but also thoroughly cooked sweet, nutritious little bay scallops. Scallops are bursting with nutrients, and you can check out our article on shopping for these tasty little mollusks here. Enjoy!
1. Preheat oven to 375 degrees.
2. Place corn, in husks, in the oven and roast for about 30 minutes, or until the corn is tender. Cool and cut the kernel off cob. If using frozen corn, defrost and set aside.
3. Heat a large pot over medium heat and add olive oil. Add onions, celery, scallions, and garlic. Season with salt and cook for about 15 minutes, or until vegetables are soft.
4. Add milk, chicken stock, corn, and bay leaves and season with salt and pepper. Bring to a boil then reduce to a simmer. Add potatoes and cook for about 15 minutes, or until potatoes are tender.
5. Add bay scallops and cook for about 5 minutes, or until cooked through. Remove from
heat and stir in yogurt. Season with salt, pepper, basil, and lemon zest.
- 3 ears corn (or 3 cups frozen corn)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 tablespoons sliced scallion
- 4 cloves garlic, minced
- 2 bay leaves
- 2 cups skim milk
- 4 cups chicken stock
- 2 large Yukon gold potatoes, peeled and diced (about 2 cups)
- 1 pound bay scallops
- 1 cup Greek yogurt
- 2 tablespoons fresh chopped basil leaves
- 1 tablespoon lemon zest
- salt and pepper to taste
Ann's Tips and Tricks
I don’t recommend freezing soups with shellfish as so much of the seafood we buy is sold already frozen, but you can freeze the base of this soup. Make it through end of step 4 and freeze. Thaw, heat up and then add the scallops as indicated in step 5.