Easy wine pasta!

What to do with all this seasonal corn? Make our Winexpert Burlington Scallop and White Wine Corn Chowder! It's easy, nutritious, and will warm the cockles of your heart on these coming cooler evenings. Delish!

 

Here's how to make this easy recipe:

 

Ingredients

• 4 slices of bacon, cut into small slices

• 12 sea scallops, patted dry

• 1 small onion, finely chopped

• 4 small Yukon Gold potatoes, cut into 1/2” cubes

• 1/2 cup white wine

• 1 cup chicken broth

• 1/2 cup of 2% milk or coconut milk

• 1 cup corn kernels (fresh or frozen)

• 1/4 cup fresh parsley, chopped fine

• salt & pepper

• juice of 1/2 lemon or lime

 

 

Method

Heat a large pan over medium heat and cook the bacon until crispy. Set aside and keep the pan with the bacon drippings.

 

In the same pan and with scallops seasoned with salt and pepper, sear the scallops until golden brown on both sides, then set aside on a plate. 

 

Add the onion to the same pan and cook until translucent, about 3 minutes. 

 

Then add the potatoes, wine, broth and milk, and mix well. Reduce to a simmer and partially cover, simmering until the potatoes are tender (about 10 minutes). 

 

Finally, add the scallops and corn, and simmer just to heat everything through, combining well.

​

Taste and adjust with more salt and pepper if necessary, add the juice of the lime, and when heated through, serve with a sprinkle of parsley.