Products used in this recipe
Scallop and Corn Chowder
Yield: 10 Servings
Yield: 10 Servings
Creamy chowder with sweet corn kernels and tender scallops.
Instructions:
Step 1
Sauté onion, garlic, celery and potatoes. Add stock, Edgell Creamed Corn, Topsail Prawns and I&J Basa Fillets. Simmer until potatoes are soft and fish is cooked.
Step 2
Meanwhile, panfry Topsail Scallops until golden brown and cooked.
Step 3
Stir cream through chowder & ladle into serving bowls. Top with seared scallops and serve.
