Farmed Bay Scallops

• Bay Scallop, Shrimp and Corn Chowder

Bay Scallop, Shrimp and Corn Chowder
by Sara Moulton

Makes about 6 cups

• ¼ lb Canadian bacon, finely chopped
• 2 tablespoons unsalted butter
• 2 boiling potatoes (3/4 lb total), cut into 1/4-inch dice (2 cups)
• ½ cup finely chopped shallots (2 large)
• 1 cup chicken broth
• 2 ½ cups whole milk
• ¾ pound farmed bay scallops, halved
• ½ lb US farmed, Northern salad (Canadian) or Oregon pink shrimp, shelled, deveined and cut into ½-inch pieces (Can use pre-shelled shrimp)
• ½ teaspoon salt or to taste
• 1 cup blanched fresh or defrosted frozen corn

Heat butter in a large saucepan over moderate heat until hot, add bacon and cook, stirring until lightly browned, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Add potatoes, shallots and chicken broth to pot. Simmer, covered, until potatoes are tender and most of liquid is evaporated, about 8 to 10 minutes. Stir in milk and return just to simmer.

Add scallops, shrimp and salt and simmer, stirring occasionally, until shellfish is just cooked through, 3 to 5 minutes. Add corn and cook 1 minute more.