Created two nights ago and better the second time around, this very simple yet hearty soup makes the house smell delicious and is perfectly paired with sesame-crusted semolina bread & butter. It also make me want to go to the gym a little.
Corn & Scallop Chowder
Makes 4 quarts
2 T olive oil
1/2 cup minced onion
1 carrot, diced small
1 celery stalk, diced small
2 # frozen corn (use fresh if its in season, cut off the cob)
1 # yukon gold potatoes, peeled and diced 1/2″
Kosher salt & white pepper
2 quarts fish stock (I used lobster stock because I had it and it was delicious!)
1 T aleppo pepper
1 quart half & half
~1 quart water
2 # scallops, foot removed, roughly chopped if too large to pick up nicely with a soup spoon
1. Heat oil in your favorite soup pot. Add the onion, carrot and celery and cook on medium until they begin to soften, about 4 minutes.
2. Add the corn and potatoes. Cook 4 minutes more, stirring occationally.
3. Sprinkle on some salt and pepper and the aleppo and add the stock. Simmer until potatoes are tender, about 25 minutes.
4. Scoop out two cups of the chunks in the soup, and reserve in another bowl.
5. Use an immersion blender to purée what remains in the pot. Add the half & half. If after adding the half & half the soup is still too thick for your liking, add some water to thin it out.
6. Stir in the scallops and the reserved bowl of potatoes and carrots and corn and taste. Add salt and pepper if necessary. Serve with bread and salad.