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Roasted Corn Chowder with Scallops and Bacon

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  • 3 cups fresh corn kernels, divided
  • 1/2 small white onion
  • 1/2 large poblano chile
  • 1 red Fresno chile
  • 1 clove garlic
  • 1 cup fresh whole milk
  • 1 cup fresh cream
  • 6 oz dry sea scallops
  • 4 oz smoked bacon, diced
  • 1 teaspoon cultured butter
  • 1/4 teaspoon smoked chili powder
  • 1/2 teaspoon paprika
  • 2 tablespoons fresh cilantro, chopped
  • sea salt and freshly ground pepper

1. Roast the poblano, Fresno, onion, garlic and 1/2 of the corn in a 450 degree oven until the peppers are blackened.  Place the peppers in a paper bag or under an inverted bowl to steam a bit- the skins will peel right off.

2. Pulse the uncooked corn in a blender with the milk, cream and smoked chili powder, then transfer to a heavy pot set over medium-low heat.  Stirring frequently, allow to simmer until reduced by 1/4.

3. Chop the roasted peppers, onion and garlic and add to the pan.  Stir to combine.

4. Meanwhile, sauté diced bacon over medium-high heat until well browned.  Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro.  Add the scallops and sear until golden brown on both sides.  Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.


About Jen

I love to cook. I find a lot of joy in bringing smiles to peoples faces with a delicious meal.

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