Scallop Chowder with Leeks and Corn

Name: Scallop Chowder with Leeks and Corn
Yield: Serves 4
Ingredients: 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)

By Lisa Jensen

August 3, 2011

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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

Serves: 4

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.