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Corn And Scallop Chowder
Ingredients
- 8 slc thick bacon, cut into 1\2" pcs
- 1 Tbsp. veg. oil or possibly butter
- 2 c. peeled , diced potatoes
- 1/2 c. chopped onion
- 3 c. chicken or possibly clam broth (I used chicken base & water)
- 1 can creamed corn
- 1 can whole kernel corn with diced red and green peppers (Mexicorn)
- 1 pch or possibly two of tarragon or possibly thyme
- 2 c. half and half
- 12 x dry tomatoes, slivered
- 1 lb scallops, cut in half if large salt and pepper to taste
- 4 x scallions, sliced green parts only
Directions
- In a large pot, saute/fry bacon till crisp, remove and drain of paper towels, reserving 1 TB of bacon drippings in the pot. Add in butter or possibly oil and onions, saute/fry till limp, but not brown. Add in the potatoes and chicken broth, bring to a low boil, then lower heat, cover and simmer till potatoes are almost tender, about 10-15 min. Add in both cans of corn, the thyme or possibly tarragon, bring up the heat to a low boil again, then lower heat, and simmer for 5 min. Add in half and half , the dry tomatoes, and the scallops, simmer for another 5-7 min.
- Taste for seasonings, pour into heated bowls and garnish with the bacon and sliced scallions. Great with those big fat pilot crackers if you can get them.
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