Scallop-Corn Chowder

Jennifer Martiné
  • Yield: servings


1small leek, white and tender green parts
2tablespoons unsalted butter or extra virgin olive oil
2 1/2tablespoons unbleached all-purpose flour
2teaspoons vegetable bouillon powder dissolved in 2 cups boiling water
1 1/2cups diced yukon gold potatoes
1/2teaspoon dried lemon thyme leaves
1/8teaspoon freshly grated nutmeg
1 2/3cups plain enriched organic soy milk
1/3cup heavy cream
1 1/2cups fresh or canned corn
1/2pound small bay scallops
-- salt and freshly ground pepper


Cut the leek in half lengthwise, then thinly slice.  Place in a small bowl of water and swish around to remove any sand.  Remove and drain.

In a 4-quart flameproof casserole or large saucepan, melt the butter.  Add the leek to the pot.  Cook over medium-low heat for about 3 minutes, until softened.  Sprinkle on the flour and cook, stirring, for 1 to 2 minutes longer, to cook without coloring.

Pour in the dissolved bouillon water and bring to a boil, stirring and scraping the bottom of the pot, until the liquid is thickened and smooth.  Add the potatoes and season with the thyme and nutmeg.  Partially cover and boil gently for 12 to 15 minutes, until the potatoes are just tender.

Pour in the soy milk and cream and bring to a boil, stirring until the soup thickens slightly.  Add the corn and scallops, reduce the heat, and simmer for 5 minutes longer.  Season with salt and pepper to taste.  Serve hot.

Note: For best flavor, choose a neutral soy milk that does not have added sugar or vanilla flavoring.

Reprinted with permission from The Acid Reflux Solution: A Cookbook and Lifestyle Guide for Healing Heartburn Naturally. Copyright © 2012 by Dr. Jorge E. Rodriguez. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA.