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Katie Lee's Scallop Corn Chowder
Katie Lee's Scallop Corn Chowder + Corn Ice Pops
Nathan Congleton / TODAY
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(89 rated)
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Corn is so perfect and sweet in the summertime. I love the combination of the fresh corn with seafood and smoky bacon.

Technique tip: Blending the corn with the milk creates a thick, creamy texture. It's very rich without being heavy.

Swap option: You can use shrimp or crab instead of scallops.


    • 4 tablespoons unsalted butter
    • 1 medium yellow onion, finely diced
    • 1 large carrot, finely diced
    • 1 tablespoon all-purpose flour
    • 1/2 teaspoon kosher salt
    • 1/4 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 (from about 6 ears)
    • 2 cups whole milk
    • 1 pound sea scallops, halved or quartered if large
    • Crumbled bacon and sliced scallions, for garnish


1. 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.

2. Meanwhile, in a blender combine the remaining 2 cups corn and the milk. Add to the soup. Let simmer about 5 minutes.

3. Add the scallops and cook 3 minutes. Remove the bay leaf and thyme stem. Serve immediately, garnished with bacon and scallions.

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Summer corn recipes: Make Katie Lee's chowder and ice pops

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