Scollop Corn Chowder

Name: Scollop Corn Chowder
Ingredients: 4 slices bacon; 1 cup chopped sweet onion; 2 tbs minced garlic; 1lb Yukon Gold Potatoes; 1 tsp ground cumin; 1 tsp chopped thyme; 3 cups low sodium chicken broth; 1 cup heavy cream; 1lb bay scollops; 1/2 tsp cayenne peppe4; 1 tsp kosher salt; 1 (14.5 oz) can fire roasted diced tomatoes.; 3 ears of corn

13 ingredients

6 steps

Ingredients

4 slices bacon
1 cup chopped sweet onion
2 tbs minced garlic
1lb Yukon Gold Potatoes
1 tsp ground cumin
1 tsp chopped thyme
3 cups low sodium chicken broth
1 cup heavy cream
1lb bay scollops
1/2 tsp cayenne peppe4
1 tsp kosher salt
1 (14.5 oz) can fire roasted diced tomatoes.
3 ears of corn

Directions

1

cook bacon until crisp, remove with slotted spoon to drain.
2

Remove kernels from corn.
3

Add kernels, onion and garlic to bacon drippings and cook until softened (5 minutes). Stir in potatoes, cumin and thyme.
4

Add broth and corn cobs, bring to a boil, reduce heat to low, cover and simmer 10-12 minutes, or until potatoes are tender. Discard corn cobs.
5

Puree 2 cups of the soup in a blender,then pour back into sauce pan. Stir in cream, add scollops, cayenne pepper and salt. Cook over how heat 3 minutes or until scollops are done.
6

In a bowl, toss tomatoes and bacon together, spoon soup into bowls. Top each with tomato bacon mixture.