Scallop Corn Chowder + Corn Ice Pops
This time of year, I simply cannot get enough corn on the cob. I like it just barely steamed with butter and salt, or just cut from the cob, raw on a salad. I'll put corn on pizza (yes, pizza!), sautéed and tossed with pasta, or mixed with other veggies for succotash.
Here are two of my favorite corn recipes, Scallop Corn Chowder and for dessert, Corn Ice Pops. Both of these recipes would traditionally have heavy cream, but I puree the corn with milk to get the same rich effect. The chowder is so satisfying and also works with shrimp or crab. I know corn ice pops probably sound a little odd, but trust me, they are delicious. You know the milk that's left in the bowl after you finish your cereal? That's what it tastes like.
Hope you enjoy these recipes and if you make them, be sure to tag me @katieleekitchen on Instagram so that I can repost!
Scallop Corn Chowder
Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes
4 tablespoons unsalted butter
1 medium yellow onion, finely diced
1 tablespoon all purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 sprig fresh thyme
1 bay leaf
One 14 ounce can low-sodium chicken broth
4 cups fresh corn kernels (about 6 ears)
2 cups whole milk
1 pound sea scallops, halved, or quartered if large
Crumbled bacon and sliced scallions for garnish
In a large Dutch oven over medium heat, melt the butter. Add the onions and carrots. Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook 2 minutes. Add the salt, pepper, thyme, bay leaf, chicken broth, and 2 cups of the corn. Stir to combine and bring to a simmer.
Meanwhile, in a blender combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes.
Add the scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Serve immediately, garnished with bacon and scallions.
Corn Ice Pops
Makes 10 ice pops | Time to prep: 30 minutes (plus freezing time 4 to 6 hours) | Time to Cook: 20 minutes
½ cup agave syrup
Pinch sea salt
½ teaspoon pure vanilla extract
4 ears sweet corn, kernels cut off the cobs, cobs reserved
2 cups whole milk
1 cup plain Greek yogurt
In a medium saucepan, heat the milk, corn kernels, and corncobs over medium heat until the milk is bubbly, then reduce the heat and simmer for 20 minutes. Remove from heat and let cool for about 10 minutes. Discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and set them aside.
In a blender, combine the corn and milk mixture, the yogurt, agave syrup, salt, and vanilla and blend until smooth. Add the reserved corn and pulse once on low speed.
Pour into ice pop molds and freeze until firm, about 4 to 6 hours.