Scallop Corn Chowder

Name: Scallop Corn Chowder
Prep time: 20
Cook time: 60

4.3

4.3 out of 5 stars (based on 9 reviews)

20 min prep

60 min total

6 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

We love a good chowder. For those going through cancer treatment, this easy Scallop Corn Chowder can bring seafood into the diet. Not only does it celebrate the creaminess of a good chowder and...

3 ears corn (or 3 cups frozen corn)
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 tablespoons scallions, sliced
4 cloves garlic, minced
2 bay leaves
2 cups skim milk
4 cups chicken stock
2 large Yukon gold potatoes, peeled and diced (about 2 cups)
1 pound bay scallops
1 cup Greek yogurt
2 tablespoons fresh basil leaves, chopped
1 tablespoon lemon zest
salt and pepper to taste

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

318 cals

Fat

10 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

36 g

Sugar

13 g

Fiber

3 g

Protein

23 g

Sodium

1217 mg

Directions

Preheat oven to 375 degrees.
Place corn, in husks, in the oven and roast for about 30 minutes, or until the corn is tender. Cool and cut the kernel off cob. If using frozen corn, defrost and set aside.
Heat a large pot over medium heat and add olive oil. Add onions, celery, scallions, and garlic. Season with salt and cook for about 15 minutes, or until vegetables are soft.
Add milk, chicken stock, corn, and bay leaves and season with salt and pepper. Bring to a boil then reduce to a simmer. Add potatoes and cook for about 15 minutes, or until potatoes are tender.
Add bay scallops and cook for about 5 minutes, or until cooked through. Remove from heat and stir in yogurt. Season with salt, pepper, basil, and lemon zest.

Chef Tips

We don’t recommend freezing soups with shellfish as so much of the seafood we buy is sold already frozen, but you can freeze the base of this soup. Make it through end of step 4 and freeze. Thaw, heat up and then add the scallops as indicated in step 5.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society