Volume 14 Number 219
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
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Scallop and Corn Chowder
3/4 pound red potatoes, cut into 1/2-inch cubes
2 cups water
3 tablespoons butter
1 cup chopped leeks
1 cup chopped celery
1 cup half-and-half
2 cups frozen whole-kernel corn, thawed and drained
1 pound bay or sea scallops, cut in half horizontally
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper, optional
Butter, optional
• Combine potatoes and water in a medium bowl.
• Melt 3 tablespoons butter in a large soup pot over medium heat.
• Add leeks and celery; sauté 5 minutes or until tender.
• Add potatoes and water; bring to a boil.
• Cover, reduce heat, and simmer 12 minutes or just until tender.
• Stir in half-and-half and corn.
• Cover, and cook over medium heat 5 minutes or until thoroughly heated.
• Add scallops, salt, black pepper, and red pepper, if desired; cook 3 minutes.
• Stir a pat of butter into each serving, if desired.
• Serve immediately.
Makes 4 to 6 servings.