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Home made - Sweet Corn Chowder with Scallops and Bacon

Sweet Corn Chowder with Scallops and Bacon

Amanda McInerney of www.lambsearsandhoney.com
A delicious combination of a sweet and salty soup for any season.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup


  • 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


  • 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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