family tools
choose a tool resource directory
find a practitioner parenting toolbox product safety media reviews family fun guide send an e-card family astrology

community features choose a feature birth stories find a Mothering friend live chat mothers' writing group teen voices

	peggy's kitchen

Bay Scallop, Shrimp, & Corn Chowder

By Sara Moulton

Chowder is a favorite of seafood lovers. This one has the traditional bacon and potatoes of New England clam chowder but uses scallops and shrimp.

2 tablespoons unsalted butter
1/4 pound Canadian bacon, finely chopped
2 boiling potatoes (3/4 pound total) diced in 1/4-inch cubes (2 cups)
2 large shallots, finely chopped (1/2 cup)
1 cup chicken broth
2 1/2 cups whole milk
3/4 pound farmed bay scallops, halved
1/2 pound pink shrimp, shelled, deveined, and cut in 1/2-inch pieces (can use pre-shelled shrimp)
1/2 teaspoon salt or to taste
1 cup blanched fresh or defrosted frozen corn

Heat butter in large saucepan over moderate heat until hot. Add bacon and cook, stirring until lightly browned (about 5 minutes). Transfer bacon with slotted spoon to paper towels to drain. Add potatoes, shallots, and chicken broth to pot. Simmer, covered, until potatoes are tender and most of liquid is evaporated (8-€“10 minutes). Stir in milk and return to low simmer.

Add scallops, shrimp, and salt. Simmer, stirring occasionally, until shellfish is just cooked through (3-€“5 minutes). Add corn and salt and cook 1 minute more.

Makes about 6 cups