Wednesday, September 6, 2017

Last Call for Corn Chowder w/ Scallops & Chorizo


Get your corn now, before apples come in and steal the show.

I made this one morning and ate it for breakfast. I posted it on instagram and I got a million emails asking for the recipe.

So here is the recipe everyone has been asking me for. No long blog post about why you should make this or eat this etc.

Just the recipe.

Sort of Corn Chowder w/ Scallops & Chorizo (taken from my instagram account, after so many of you asked for the recipe......you ask, I deliver!):

2 cups of fresh corn, sliced off cobs (obviously)
1 cup of chicken broth (boxed broth is fine)
2 tbsp butter
dash of cayenne pepper
pinch of salt

In a saucepan, simmer the corn for about 5 minutes, then transfer to a blender or food processor and puree. Taste and adjust seasonings.
Set aside. This is your corn puree/chowder.

small stick of chorizo, cut into dice (skin removed)
a few sea scallops
cherry tomatoes
chives and basil

In a nonstick skillet, heat some olive oil and cook the chorizo pieces for a few minutes until crispy. Remove to a plate.
Wipe out skillet (or your scallops will turn orange from the chorizo oil!).

Add in some new olive oil and sear the scallops for 2 minutes on each side.

Spoon corn puree into bowls and top with chorizo and seared scallops.

Garnish with halved cherry tomatoes and fresh herbs.

There you have it! It is fabulous!

:)

1 comment:

The JR said...

We love scallops, but they have been sky high here lately.
This is beautiful and looks delicious.