Butternut Squash, corn, potato chowder with scallops

Butternut Squash, corn, potato chowder with scallops

Butternut Squash, corn, potato chowder with scallops 1920 2560 Daryl Duarte


Butternut Squash, corn, potato chowder with scallops

A very nice play on the traditional concept of chowder.  If you can make this at the height of corn season - even better.  Sea Scallops are featured in this recipe, but you could substitute them with baked Cod or another flaky white fish or sausage.



  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large white onion peeled and coarsely chopped
  • 2 large russet potatoes peeled and chopped into ½-inch cubes
  • 4 cups of corn kernels about the amount you can strip from four ears of corn
  • I recipe for butternut squash soup (before the cream has been added)
  • 2 cups of baby spinach leaves
  • ½ cup heavy cream

For the Scallops

  • ½ tablespoon extra-virgin olive oil
  • 3 large sea scallops / per serving
  • 1 Wedge of lemon
  • Sea salt and fresh black pepper to finish


Prepare the chowder

  • Melt the butter in a heavy bottom soup pan, then add the olive oil and onion. Sauté gently for about 10 minutes until the onion is translucent. (You do not want to caramelize the onion – so watch your heat and stir often.)
  • Add your potato and cook gently for about 5 to 7 minutes – stirring often and ensuring it does not brown. Add the butternut squash soup, and bring this to a gentle simmer. Cook until the potato is tender – but be careful not to overcook. Add the corn and stir to incorporate. The corn will cook in a few minutes. Then, add the spinach. It will wilt almost instantly in the hot soup. Finally, add the cream and stir to incorporate. Heat gently once the cream is incorporated. Taste and adjust seasoning if necessary.

To prepare the scallops:

  • Heat a nonstick frying pan with a very scant amount of oil. I use a pastry brush to coat the pan. (Even though it is non-stick – you still need the surface lightly oiled – for taste and to ensure the tender scallop does not stick to the pan.)
  • Dry the scallops completely using paper towels, then place them in the heated pan – you should hear a sizzle as they are placed into the pan. Allow them to caramelize lightly on both sides. Before removing them from the pan, squeeze one wedge of lemon on them and season with sea salt and black pepper.

To assemble and serve:

  • Ladle the hot chowder into a hot bowl, and place three scallops on top. Drizzle with some extra virgin olive oil and serve.
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