Scallop and Corn Chowder
Scallop and Corn Chowder is a delicious and comforting dish that is perfect for a chilly night. This chowder combines the delicate flavour of scallops with the sweetness of the corn and the creamy texture of traditional chowder. The dish is simple to make and can be served with a side of crusty bread or over a bed of rice. It is a great way to enjoy seafood without breaking the bank.
Ease of Preparation
Scallop and Corn Chowder is a relatively easy dish to prepare. All you need to do is sauté the onion and garlic in olive oil until softened, then add the flour and cook for a few minutes. Next, add the vegetable broth, corn, thyme, smoked paprika, cayenne pepper, black pepper, and salt. Simmer the mixture for about 10 minutes, then add the scallops and cream. Cook for an additional 5 minutes, then stir in the parsley and lemon juice. Serve warm, and enjoy!
This dish is a great source of protein, vitamins, and minerals. Each serving contains approximately 220 calories, 11 grams of fat, 16 grams of protein, and 16 grams of carbohydrates. It also contains a good amount of vitamin A, vitamin C, calcium, and iron.
-1 tablespoon olive oil
-1/2 cup diced onion
-2 cloves garlic, minced
-1/4 cup all-purpose flour
-4 cups vegetable broth
-1 cup corn kernels
-1/2 teaspoon dried thyme
-1/2 teaspoon smoked paprika
-1/4 teaspoon cayenne pepper
-1/4 teaspoon ground black pepper
-1/2 teaspoon salt
-1/2 pound scallops, cut into small pieces
-1/2 cup heavy cream
-1/4 cup chopped fresh parsley
-1 tablespoon freshly squeezed lemon juice
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook for 5 minutes, stirring occasionally, until softened.
- Add the flour and cook for an additional 2 minutes, stirring constantly.
- Pour in the vegetable broth and bring the mixture to a boil.
- Add the corn, thyme, smoked paprika, cayenne pepper, black pepper, and salt.
- Reduce the heat to low and simmer for 10 minutes.
- Add the scallops and cream and cook for an additional 5 minutes.
- Stir in the parsley and lemon juice.
- Serve warm.
-Be sure to use fresh scallops for the best flavour.
-If you don’t have fresh parsley, you can use dried parsley.
-If you want a thicker chowder, add an additional tablespoon of flour.
-For a spicier chowder, add more cayenne pepper.
Scallop and Corn Chowder has a delicate yet flavorful taste. The sweetness of the corn is balanced by the smokiness of the paprika and the slight heat of the cayenne pepper. The scallops add a subtle seafood flavour that pairs perfectly with the creamy texture of the chowder.
Best Dishes Paired With
Scallop and Corn Chowder is best served with a side of crusty bread or over a bed of rice. It is also delicious served with a side of steamed vegetables or a light salad.
Origin of Dish and History
Scallop and Corn Chowder is a classic New England dish that has been enjoyed for generations. The dish is believed to have originated in the mid-1800s when scallops were abundant, and corn was a staple ingredient in many recipes.
If you are looking for a similar dish with a different flavour profile, try Clam and Corn Chowder. This dish is similar to Scallop and Corn Chowder, but it uses clams instead of scallops and has a slightly different seasoning blend. Another popular alternative is Lobster and Corn Chowder, which is a creamy and flavorful dish that is perfect for a special occasion.