Delicious chowder with corn and scallops flavored with bacon.
2 1⁄2 Cup (40 tbs)
1 , sliced
1 Clove (5 gm), minced
2 , chopped
1⁄2 , seeded and diced
1 , sliced
1 Medium, diced
All purpose flour
1 1⁄4 Cup (20 tbs)
Heavy whipping cream
2⁄3 Cup (10.67 tbs)
1 1⁄2 Teaspoon, ground
1 1⁄2 Teaspoon
Slice the kernels of corn off of the cobs into a bowl. Take half of the corn and place in blender with 1/2 cup of the milk. Blend til smooth.
Melt butter in pot, add bacon, garlic, and leek. Saute until leek is soft, about 4 minutes. Add the green pepper, celery and potato and cook on medium heat for another 4 minutes. Stor frequently.
Mix in flour stirring constantly for about 1 minute. Stir in the milk and corn mixture, chicken stock, the remaining 2 cups of milk, the remaining whole kernel corn and salt and pepper.
Bring to a boil stirring constantly as to not allow the bottom to burn, then reduce to a simmer and let cook 15 minutes or until vegetables are soft.
Now add the scallops and paprika and allow to cook for 5 minutes. Serve with some crumbled crispy bacon on top if you wish. Enjoy!
When looking to appease the gut of a houseful of hungry guests, this recipe might just come to your rescue. Delicious, mildly sweet and very filling, this seafood soup is quite a cinch to make, given you know how to make it. Never mind if you don't know how to go about it for Ryan Karcher shows you how you can create a soupy wonder in your kitchen with this.