HomeCookin’ - scallop & corn chowder. Chowwwwdahlicious
In a medium to large saucepan, saute 1 cup chopped onion, 2 cloves of chopped garlic in olive oil for 5 mins.
Add a pinch of cumin & a pinch of paprika - and salt and pepper.
Add 2 cups of corn (Fresh or frozen is fine) and one peeled potato chopped in small pieces. - saute for another 5 mins.
Add 1 tablespoon of fish sauce, 2 cups of stock (fish, chicken or vegetable) and simmer for 5 mins.
Pat 1 lb of bay scallops dry, season with salt and pepper. In a fry pan, saute the scallops in batches for a min or two until almost cooked through. Reserve on a plate.
De- glaze the pan with a little stock to get all the brown bits and flavor magic up. Pour this into the pot.
Pour in 1/2 cup of heavy cream. Drain any liquid from the scallops into the pot - for added flavor. Add 1/2 cup parmesan cheese.
Simmer on low heat for 10mins or until the potatoes are tender.
Remove from heat, stir in the scallops and serve with crusty bread.
