Bay Scallop and Corn Chowder

Name: Bay Scallop and Corn Chowder
Yield: Serves 4
Ingredients: 6 slices, thick-cut bacon, chopped; 1 pound, leeks, white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1¼ teaspoons, table salt, divided; 1 teaspoon, pepper; 1 teaspoon, minced fresh thyme; 1½ pounds, russet potatoes, peeled and cut into ½-inch pieces; 2 , (8-ounce) bottle clam juice; 1½ cups, water; 3 ears, corn, kernels cut from cobs and pulp scraped fromcobs and reserved; 1½ pounds, small bay scallops, tendons removed; 1 cup, heavy cream

22 comments

Appears in Cook's Country August/September 2023

With bacon, leeks, and bay scallops, this isn’t your ordinary corn chowder.

SERVES4

TIME50 Minutes

WHY THIS RECIPE WORKS

Using the pulp scraped from fresh corn cobs added extra sweet-corn flavor while thickening the chowder.

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