Simi's Scallop Corn Chowder

Name: Simi's Scallop Corn Chowder
Ingredients: 3 slices bacon; 2 tablespoons butter; 12 cup onion, chopped; 4 scallions, thinly sliced; 13 cup celery, chopped; 8 ounces clam broth; 13 cup Chardonnay wine; 2 medium potatoes, cubed; 1 (14 3/4 ounce) can creamed corn; 8 ounces milk; 5 ounces heavy cream; 1 lb bay scallop; 1 12 cups montery jack cheese, shredded; salt; pepper; creole seasoning

16 ingredients

8 steps

Ingredients

3 slices bacon
2 tablespoons butter
12 cup onion, chopped
4 scallions, thinly sliced
13 cup celery, chopped
8 ounces clam broth
13 cup Chardonnay wine
2 medium potatoes, cubed
1 (14 3/4 ounce) can creamed corn
8 ounces milk
5 ounces heavy cream
1 lb bay scallop
1 12 cups montery jack cheese, shredded
salt
pepper
creole seasoning

Directions

1

Slice bacon into small pieces and cook in pot till semi crisp.
2

Add butter, onion and celery and cook until soft.
3

Add potatoes, salt and pepper (Simi is extremely spice challenged otherwise I would add a bit of creole seasoning too), and cook for about 5 minutes then add the clam broth and wine.
4

Cover and simmer for 20 minutes or until potatoes are tender.
5

Add scallops and creamed corn.
6

When scallops are cooked (time will depend on size and whether fresh or frozen) add milk, cream, and cheese.
7

Adjust salt and pepper as needed.
8

Serve with additional cheese sprinkled on top as a garnish and a sprinkle or two of creole seasoning for some added zip.