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Author Notes: Our special version of New England chowder offers a whole new way of preparing the soup as we first sauté a beautiful mix of leeks and other vegetables. You then puree the vegetables in a blender, similar to a bisque but without all the heavy cream and fat. We then turn it into a New England chowder style of soup by adding kernels of fresh corn and scallops. Add a bit of cooked lobster meat as an over the top New England treat. —Lisa Jensen
- 2 Ears of corn
- 12 Medium sized scallops
- 3 tablespoons Butter
- 3 Leeks (use white and pale green parts only) sliced into rings of medium thickness
- 2 tablespoons Shallots sliced thin
- 1 Onion chopped
- 1 Carrot peeled and sliced into ½ inch pieces
- 2 Celery ribs sliced into ½ inch pieces
- 1 Medium russet potato peeled and chopped
- 3 Garlic cloves chopped
- 1/2 cup Dry white wine such as Sauvignon Blanc
- 2 & 1/2 cups Chicken broth
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Salt
- 1/4 cup Parsley chopped
- 1 cup cooked lobster meat cut to bite sized chunks (optional)
- Take an ear of corn, stand it on end, and carefully slice off the kernels (it helps to do this in a wide shallow bowl so the kernels stay contained). Repeat for the other ear of corn.
- In a 3 quart or more stock pot, melt the butter over medium heat. Add leeks, shallots, onion, carrot, celery, potatoes and sauté until very soft (do not brown) 10 – 12 minutes. Add garlic and sauté another minute.
- Add wine and sauté until most of the wine has been absorbed.
- Add chicken stock, bring to a boil and then reduce to simmer. Simmer covered until vegetables are soft, approx. 20 minutes.
- Remove from heat, uncover, and allow soup to cool. When soup has cooled, blend soup in batches in a blender, returning soup to another pot for reheating.
- Stir the soup well and add a bit more chicken broth if the soup is too thick for your preference. Season the soup with old bay seasoning and salt. Over medium heat, bring soup to a simmer. Add the corn and scallops and gently stir.
- Simmer for about 5 – 6 minutes or until scallops are tender. Do not overcook scallops!
- Remove chowder from heat. If you are optionally adding lobster, evenly divide room temperature cooked lobster between 4 bowls.
- With a slotted spoon, place 3 scallops in each bowl, then ladle desired amount of soup in each bowl. Garnish with a pinch of parsley over each bowl.
- This recipe was entered in the contest for Your Best Corn off the Cob
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