SUMMER CHOWDER

SUMMER CHOWDER

From: The Pat Conroy Cookbook

6 slices smoky bacon, coarsely chopped

1 cup minced red onion

¼ cup finely diced celery

3 cups fresh corn kernels (about 5 ears, or 24 ounces, frozen)

3 cups whole milk (maybe a little less, the frozen corn will create some liquid)

½ pound new red potatoes, washed but not peeled and cut into ¼ inch cubes

½ cup heavy (whipping) cream

1 teaspoon Tabasco sauce

2 tablespoons snipped fresh chives

1 pound sea scallops, rinsed and patted dry

Coarse or kosher salt and freshly ground white pepper

1. In a medium stockpot over moderate heat, cook the bacon until the fat is rendered and bacon is almost crisp, 5 to 8 minutes. Using a slotted spoon, removed the bacon and reserve. Drain off all but 2 tablespoons bacon fat, reserving the extra in a small bowl for later use.
2. Reduce the heat to low, add the onion and celery to the stockpot, and cook in the bacon drippings, stirring occasionally, until the vegetables begin to soften, 12 to 15 minutes. As the vegetables begin to exude their moisture, use a wooden spoon to scrape up any browned bits clinging to the bottom of the stockpot.
3. Using a food processor fitted with a metal blade, puree 1 cup of the corn kernels with 1 cup of the milk. Add to the stockpot and stir well. Add the remaining corn and milk and the potatoes, stirring to combine. Lower the heat and cook until the potatoes and corn are tender, about 35 minutes. (If using frozen corn, I would cook the potatoes for about 20 minutes and then add the frozen corn)
4. Stir in the reserved bacon, heavy cream, Tabasco, and chives and simmer until chowder thickens, another 3 to 5 minutes.
5. While the chowder is thickening, place the reserved bacon fat in a small heavy skillet over high heat. When the fat is hot, sear the scallops until golden brown on each side but still slightly opaque in the center, about 2 minutes on the first side and 1 minute on the other.
6. Season the chowder with coarse salt and ground white pepper to taste. Ladle into deep bowls and float scallops in the center. Serve immediately.

Serves 4 as a main course or 8 as a first course.