Scallop Corn Chowder with Leeks

Scallop corn chowder with leeks, potato, and milk, finished with seared scallops. This creamy stovetop seafood soup is ready in about 40 minutes.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz scallops
• 2 cups corn kernels
• 1 large leek
• 1 medium russet potato
• 2 cups chicken or seafood broth
• 1 cup whole milk
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Melt the butter in a large pot over medium heat. Add the leek and potato, season with 1/2 teaspoon salt and the pepper, and sauté for 5 minutes, stirring occasionally, until the leek softens. (about 5 min) — Medium heat
2. Pour in the broth, corn, and milk. Bring to a gentle simmer, then cook for 12 to 15 minutes, stirring occasionally, until the potato is fork-tender. Do not boil vigorously. (about 15 min) — Gentle simmer
3. Pat the scallops dry and season with the remaining 1/2 teaspoon salt. Heat a skillet over medium-high heat and sear the scallops for 2 to 3 minutes per side, until opaque and they reach 145°F internally. (about 6 min) — Medium-high heat; 145°F
4. Ladle the hot chowder into bowls and top each serving with seared scallops. (about 1 min)