Long island corn chowder with peconic bay scallops recipe

Long Island Corn Chowder with Peconic Bay Scallops recipe

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Recipe intro

This Long Island corn chowder with Peconic Bay scallops recipe is a delightful combination of fresh seafood and local ingredients. Bursting with flavors, this hearty soup showcases the sweetness of the corn and the delicate taste of the scallops. The creamy chowder base is infused with aromatic herbs and spices, creating a comforting and satisfying dish that is perfect for any season. With the scallops sourced from the renowned Peconic Bay, this recipe truly captures the essence of Long Island's coastal cuisine.

Keywords: Long Island, corn chowder, Peconic Bay scallops, local ingredients, coastal cuisine

Long island corn chowder with peconic bay scallops recipe details

Long island corn chowder with peconic bay scallops recipe, recipe Rating: 4.8
Number of votes:131

Ingredients:

5 ounces Pancetta ham or bacon

1 head of celery

3 medium onions

1 red pepper

2 green pepper

3 pounds potatoes

15 ears of corn (3 pounds)

3 gallons clam broth

1 ounce salt

Pinch of cayenne pepper

Pinch of white pepper

6 sprigs of fresh thyme leaves

3 pounds bay scallops

1 quart heavy cream

Instructions:

Dice onions, peppers, celery, and potatoes. In a 5-gallon pot, render the fat from the ham or bacon. Cook for 3 minutes; remove ham or bacon. Add onions, peppers, and celery; cook until transparent. Add potatoes and corn, then add broth and bring to a boil. Add salt, cayenne pepper, white pepper, and thyme. Let simmer until potatoes are cooked. Add scallops and cream. Serve and enjoy!