Ingredients
- 6 slices (6 ounces) bacon (chopped, save the bacon grease)
- 1 cup chopped (8 ounces) red onion
- 2 slices celery, chopped
- 1 bag (1 pound) frozen corn
- 1 can (15 ounce) creamed corn
- 1 pound red potatoes (quartered)
- 1/2 pound scallops (sea scallops)
- 30 ounces evaporated milk (2 cans, 15 ounces each)
- 3 cups fish stock
- 3 tablespoons chives, minced
- 1 teaspoon white pepper
How to Make
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Step 1: In a stock pot, fry bacon, remove. Save grease for frying scallops last.
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Step 2: Add the fish stock, potatoes, onion, celery and corns. Cook until potatoes are done.
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Step 3: Add canned milk, chives and bacon, cook 10 minutes more. While thats cooking, in skillet and bacon grease, add scallops, then fry just until done.
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Step 4: Put the chowder in bowl.
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Step 5: Top with scallops.
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Step 6: Dust with white pepper.
We hope you enjoy this recipe!
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