Scallop Corn Chowder

Since summer is arriving soon, that also means that corn will start selling for cheaper prices. Its quite amazing what you can make with corn.. from soups to fritters to salads and even desserts. Yes desserts! It’s that faint sweetness that makes it a versatile ingredient.

Everytime I make a dish with corn I fall more in love with it. it definitely has become my second favorite ingredient (second after mushrooms).

This corn chowder has many layers of texture. I like having fresh corn in my dish but I also like having that creamy corn flavor in the soup. If it’s too much work you can always skip one ingredient or the other.


  • 2 tbsp butter 
  • 1 cup flour
  • 1 cup cream
  • 1 cup water
  • 1 can creamy corn
  • 1/2 cup fresh corn
  • 1/2 onion - diced
  • salt & pepper
  • 4 scallops
  • 1 tsp paprika


1. In a pot, melt the butter and when it’s ready add in the diced onions and sauté until they turn golden brown.

2. Stir in the flour and once that turns into a ball, stir in the cream until the mixture is well mixed into a creamy sauce.

3. Add in the water and the can of creamy corn and let it cook for around 20 mins. If the water is reduced add some more water in.

4. As for the scallops sprinkle paprika and salt and pepper on them for a flavor. Then heat up a pan and cook the scallops around 1 minute each side.

5. Return to the corn chowder and add in the fresh corn. Let it simmer for another 10 minutes or so. Remember to keep stirring to avoid burning on the bottom.

6. Before serving add in salt and pepper to taste.

7. Add on top the cooked scallops.



Butterscotch Pudding

I apologize for those who have been waiting for some new recipes for the last week! It’s exam season at school, hence it’s been a busy month trying to finish school and getting ready for exams. It’ll be a slow month, but I’ll try my best to upload recipes regularly.

For any dessert lovers- this should be something to try. It’s an amazing delicious dish that is definitely very easy to make. Since the main ingredients of this dessert is butter and brown sugar, it has a strong sweetness to it along with the creaminess from the butter.

The richness of this dessert plays well with whipping cream on the side. I added some chocolate shavings to give it some more texture.


  • 1/2 cup brown sugar
  • 2 tbsp butter
  • 2 eggs
  • 2 cups milk
  • 1/2 cup whipped cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3 tbsp shaved chocolate
  • 3 tbsp rum (optional)
  • 2 tbsp cornstarch


1. Melt the butter in a pot at low heat. Make sure the butter doesn’t burn!

2. When the butter is all melted and warm, add in the brown sugar and stir until the sugar is all melted. If you want a rich flavored pudding, you can cook the sugar and butter mixture for 1 or 2 more minutes.

3. Using a bowl, mix together cornstarch 1/2 cup of milk first. Mix the cornstarch and dissolve it completely. Do make sure that there are no cornstarch chunks. If there is, strain it before mixing it with anything else! Otherwise, the pudding with be chunky.

4. Whisk in the eggs into the cornstarch mixture.

5. Whisk in the egg mixture now with the remaining milk. Then stir the milk into the sugar mixture. Mix well. Add in vanilla extract and cinnamon.

6. Place the pot onto high heat and stir constantly. Once it starts bubbling, turn the heat to medium. Stir until the mixture thickens. This should take around 5-10 minutes.

7. Stir in some rum if you want to add it.

8. Pour into serving glasses and refrigerate overnight. Before serving, add on whipping cream and shaved chocolate.