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Scallop and Corn Chowder

Scallop and Corn Chowder Recipe

  • 5 slices bacon, cut into small dice
  • 1 1/2 pounds sea scallops (about 16), patted dry
  • 1 kosher salt and black pepper
  • 1/2 pound small yellow onion, thinly sliced into half-moons
  • 1/2 cup Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  • 1 cup dry white wine
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup corn kernels, fresh (from 2 ears) or frozen
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