Scallop Corn Chowder

This pot of Scallop & Corn Chowder is even better than the first! I used tarragon instead of thyme, I think that made all the difference honestly. I took an awesome shortcut this time also-I bought shredded carrots! I just ran my knife through them to chop 'em up a bit and just like that-they're ready. They also cook a lot faster. Plus there are a few kitchen tasks I HATE. This is one of them, chopping carrots is the worst. Peeling potatoes does some weird thing to my hands so I don't do that anymore-I have someone else do it. I also hate unloading the dishwasher-I will load it all day long, but unloading sucks. Good thing I have slaves, I mean kids, right? Anyway, here are the pics.

My bowl with chives from our garden!

Here's the revised recipe. I'm also going to change the link for it on the 'dinner plans' page.

Scallop Corn Chowder -modified

(Original recipe by Katie Lee Joel )

Ingredients:

4 tablespoons (1/2 stick) unsalted butter

1 large yellow onion, diced

1 large carrot, finely diced or ½ c. shredded carrots, chopped

1 tablespoon all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 t. dried tarragon

1 bay leaf

One 14-ounce can low-sodium veggie (or chicken) broth

4 cups fresh or frozen corn kernels (about 6 ears)

2 cups milk

1 pound sea scallops, halved if large-I buy a 1 lb. bag of smaller frozen scallops from Trader Joes.

Sliced scallions or chives for garnish, optional

Directions:

In a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook two minutes. Add the salt, pepper, thyme, bay leaf, chicken broth and 2 cups of the corn. Stir to combine and bring to a simmer.

Meanwhile, in a blender combine the remaining 2 cups of corn and the milk. Add to the soup. Let simmer for about 5 minutes. Add scallops and cook 3 minutes. Remove the bay leaf and thyme stem.

Garnish with bacon and scallions, if desired, and serve immediately.

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

I was going to make the corn meal mush, but no one wanted it-everyone (including Bubba) wanted chowder! I promise, I'll make the mush very soon. Maybe tomorrow. I hope everyone has a great night! See you tomorrow.