It's corn time! Fresh corn straight out of the fields is quite the luxury ... after you've shucked it, fended off all the hungry caterpillars, and gotten all the silks off the corn, that is. I had about 15 ears in the kitchen a few weeks ago and decided that I couldn't get it all into the meal plan so I put this corn chowder on the meal plan and put the rest in the freezer so I could save the corn bounty.
I used this Pioneer Woman Corn Chowder with Chiles as inspiration but kind of winged it as I went along. I snapped phone pics throughout the prep and will share them too. Everything I did was approximate so keep that in mind as you read through.
Corn Chowder with Seared Scallops
1. Begin by sauteing (about 3 strips) diced bacon. Once fat has rendered add in (1) diced onion and (1) diced and seeded jalapeno.
2. After the onions and jalapeno have softened add in (about 1/4 cup) chopped sun-dried tomatoes and (about 2 cups, blanched) corn.
3. Next add in (1 cup) chicken stock and (1.5 cups) whole milk plus salt and pepper. Mix (1 tbsp) cornmeal with a small amount of water and add to the chowder. This will thicken it.
4. Finally, top with seared scallops.
sounds wonderful!
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