Sweet Corn Chowder with Scallops and Bacon
A delicious combination of a sweet and salty soup for any season.
Ingredients
- 2 cups fresh frozen or canned corn kernels
- 2 potatoes diced
- 4 spring onions finely chopped
- 750 mls chicken or vegetable stock
- 1/2 cup white wine no rubbish - it's got to be something you actually want to drink
- 50 mls olive oil
- salt and pepper
- 16-20 fresh scallops or as many as you feel like, per diner
- Butter for frying
- 3 rashers of bacon finely chopped and fried until crisp
Instructions
- In a large saucepan, heat olive oil, add onions and lightly sauté until soft, but not browned.
- Add potatoes, stock and bring to the boil, before reducing the heat and cooking until the potato is soft, adding the corn in the last 5 minutes.
- Season to taste, then puree until completely smooth with a stab mixer or cool, then whizz it in a food processor or blender.
- To prepare the scallops - heat butter in a frypan until foaming, then add the scallops, cooking quickly on both sides until just cooked through and slightly golden. Do not overcook or they will be rubbery.
- Add the wine and reheat the chowder before serving, divide into bowls, pop the warm scallops on top, then sprinkle with the bacon.
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