Scallop Chowder
The best creamy scallop chowder recipe with bay scallops, bacon, and corn. This recipe is a reader’s favorite.
If you love chowders, try our summer corn chowder or corn and crab chowder.
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This Scallop Chowder is a Hit Even with My Kids!
This scallop chowder is not only comforting but also gets rave reviews from everyone who tries it. Steve writes: “My wife and I make this all the time. It’s perfect. I like to wash my Scallops and then pat them completely dry. The salt and pepper them before throwing in the pot.”
It’s a simple, one-pot meal that you can whip up any day of the week, and trust me, it’s a hit every time. My kids, who usually aren’t fans of all the seafood, always ask for seconds when I make this chowder.
It’s got everything you want in a cozy meal—delicious, vibrant veggies, a creamy broth, and perfectly sweet bay scallops that are just divine. Plus, it’s an easy and delicious way to sneak more vegetables into your diet.
I love making this chowder in the fall and winter but also towards the end of the summer when corn is still in season.
Sea Scallops vs. Bay Scallops
Scallops are a type of shellfish. The muscular tissue inside the scallop is the actual meat that we eat.
There are sea scallops and bay scallops. Sea scallops are large in size and have a chewier texture. While bay scallops are much smaller, about half-inch wide, and sweeter tasting.
Scallop Chowder Ingredients
See the recipe card for full information on ingredients and quantities.
- Olive oil: For cooking the vegetables. Feel free to use avocado oil.
- Bacon: I like using bacon for its smoky taste.
- Mirepoix: Onions, celery, and carrots.
- Garlic: Use fresh garlic instead of pre-minced.
- Flour: All-purpose flour to thicken the chowder.
- Clam juice: Clam juice adds a marine taste to the chowder and is a good substitute for seafood stock.
- Half & half: To make the chowder creamy. For non-dairy options, see the post below.
- Chicken stock: Serves as a base in this chowder.
- Potatoes: Russet potatoes work great in this recipe.
- Bay scallops: They are small and sweet tasting.
- Thyme: Dried or fresh thyme.
- Fresh parsley: For bright flavor and garnish.
- Optional: Sweet corn. Use fresh if possible.
Tips for Using Non-Dairy Milk in Scallop Chowder
- Choose the Right Non-Dairy Milk:
- Coconut Milk: This is a popular choice for chowders because it adds a creamy texture and a subtle sweetness that pairs well with seafood. However, it does have a distinct coconut flavor, which might alter the taste of the chowder.
- Oat Milk: Oat milk is a great option because it’s naturally creamy and has a mild flavor that won’t overpower the other ingredients. It’s also a good choice if you want a neutral taste.
- Cashew Milk: Cashew milk is another excellent option for its creaminess and mild, slightly nutty flavor. It’s a bit richer than oat milk and works well in savory dishes.
- Almond Milk: While almond milk is widely available, it’s not as creamy as other options. If you use it, look for an unsweetened version, and be aware that it might not give the chowder the same richness.
- Adjusting the Texture:
- Non-dairy milks are generally thinner than half-and-half, so you might want to thicken the chowder slightly. You can do this by making a slurry with a tablespoon of cornstarch or flour mixed with a bit of the non-dairy milk, then stirring it into the chowder.
- Balancing the Flavor:
- Since non-dairy milks can have different flavors, taste the chowder as you cook and adjust the seasoning. You might need to add a little extra salt, pepper, or a splash of lemon juice to balance the sweetness or any nutty notes from the milk.
How To Make Scallop Chowder
Check out the recipe card below for detailed instructions.
Step 1: In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat.
Step 2: Next, add onions, celery, carrots, garlic, thyme, and a few pinches of salt. Cook until soft, stirring occasionally, about 5 minutes.
Step 3: Stir in flour and cook for about 1 minute, stirring frequently.
Step 4: Add stock and bring to a quick simmer. The mixture will also slightly thicken.
Step 5: Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Simmer for 15-20 minutes, or until the potatoes are tender.
Step 6: Lastly, stir in scallops and corn (optional). Cook until the scallops are tender, about 3-4 minutes. Stir in parsley before serving.
How to Tell if Scallops are Done?
There are two easy ways to tell if the scallops are cooked through. First, the scallops should look opaque all the way through, and second, they should break easily with a fork. Overcooked scallops will be tough and chewy.
How to Serve Scallop Chowder Recipe
Here are some sides that pair well with this chowder recipe.
- Freshly baked rolls
- Oyster crackers
- Cheese Popovers
- Kale Caesar Salad
- All Veggie Sandwich
- Artichoke Tomato Spinach Flatbread
Video: How to Make Scallop Chowder
More Seafood Recipes
If you try our scallop chowder, please leave a star rating and a comment letting us know how you like the recipe.
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Scallop Chowder Recipe
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Description
Creamy veggie chowder with scallops, bacon, and corn. Make this scallop chowder when you need something comforting, yet light, and quick!
Ingredients
- 2 Tbsp. olive oil
- 2 slices bacon, chopped
- 1 cup each – onions, celery, carrots
- 2 garlic cloves, minced
- 1/2 tsp. dried thyme (or 2 tsp. fresh thyme)
- 2 Tbsp. all-purpose flour
- 1 cup chicken stock or seafood stock
- 1 lb. russet potatoes, peeled and diced 3/4-inch
- 2 (8 oz.) bottles clam juice
- 1 cup half and half
- 1 lb. bay scallops
- Fresh parsley, chopped
- Kosher salt and fresh black pepper
- Optional: 1/2 cup frozen sweet corn
Instructions
- In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat.
- Add onions, celery, carrots, garlic, thyme, and a few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.
- Stir in flour and cook for about 1 minute. Add stock and bring to a quick simmer. The mixture will slightly thicken.
- Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Bring the mixture to a simmer, reduce heat to medium-low, and cook, partially covered, for 15-20 minutes, or until the potatoes are tender.
- Stir in scallops and corn (optional). Cook until the scallops are tender, about 3-4 minutes. Taste the chowder for salt before adding the scallops. Stir in parsley before serving.
Notes
- You can substitute equal parts of chicken or seafood stock for clam juice.
- I found bay scallops in the frozen seafood section of my grocery store. You can use frozen or thawed-out/fresh scallops. The cooking time is around the same.
- Corn adds a slight sweetness to the chowder. I highly recommend it!
Nutrition
- Serving Size:
- Calories: 354
- Sugar: 10 g
- Sodium: 963.7 mg
- Fat: 10.6 g
- Carbohydrates: 44 g
- Protein: 22.5 g
- Cholesterol: 40.3 mg
Original recipe published February 2019 but since been updated with additional information. Recipe did not change.
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
This is so delicious. The only change I made because my husband is on a low carb diet was to sub cauliflower for the potatoes. Left out corn. When he goes off the diet I will make include corn
I love that ! thanks so much for the feedback.
This was a fabulously easy recipe. I had everything in my pantry. I bought scallops in the shell today and made this with the scraps after cleaning out the whole scallop. The row and the rest of the scallop, excluding the stomach sac, made for a wonderful treat to serve with oven baked scallops.
My wife and I make this all the time. It’s perfect. I like to wash my Scallops and then pat them completely dry. The salt and pepper them before throwing in the pot.
I’m so glad to hear that. Thank you for the feedback Steve.
Can you use corn starch instead of the flour?
Same amount?
You can – same amount
Can you freeze this for later?
I haven’t tried freezing this specific recipe. The only concern I would have is for the cream not to separate when reheated from frozen. I would use medium/low heat and reheat on the stovetop just to be on the safe side.
Using giant scallops from the Québec north shore of the St-Lawrence river, I surprised my wife by preparing this chowder for her after busy day working as a nurse.A real moral booster for her. Thank you for the recipe.
Absolutely delicious!
I added some swordfish and used jumbo sea scallops ( I’m on Cape Cod!).
Fabulous recipe. I made 3 tiny additions and that was to include a pinch of saffron, 2 bay leaves and instead of onion I used half shallot, half leek. Couldn’t love it more! Thank you ????
I too used a fresh bay leaf, shallots and leeks leaving out the onion and potatoes. For everything else I followed the recipe including the corn. It turned out fantastic!
This was a good recipe, thank you. My family enjoyed it. I made a few changes: I used a packet of frozen riced cauliflower for thickening instead of flour and blended up half of the veggies in my Vitamix making a nice thick stew. I only used a couple of potatoes. I also omitted the bacon. MY husband, who is not a fan of stews, loved it! I will share the recipe with my daughter. Thanks again for such a delicious recipe.
Thank you Maureen! I’m so happy to hear you enjoyed it.
Could I make this recipe using vegetable stock and almond milk (or some other kind of non-dairy milk alternative) instead of chicken stock and dairy milk/cream?
I can’t answer with certainty as I’ve never tried making it dairy free
Yes you can. I frequently use oat milk instead of dairy
Thank you for the great recipe! Super easy and delicious!
I made a version without half and half or potatoes and only half the fat left by the bacon. I used turnips, rutabagas and parsnip, and almond “milk” instead. I did not use wheat flour, but arrowroot flour. I had to accommodate my diabetic hubby. It was delicious, but next time I would live the turnip out.
I found a bag of bay scallops in the freezer and wanted a new recipe to try with them. I used this recipe in the instant pot – sauted veggies, added herbs, then chicken stock, clam juice and potatoes, closed the lid and pressure cooked for three minutes. Quick release then added scallops to hot liquid. Once cooked, added half and half. It was DELICIOUS. Thank you!
That’s so great! Thank you Hillary.
I keep scallops from Aldi in freezer for quick meals and this recipe was a mid-winter delight. I upped the amount of onion and corn and used whole milk instead of 1/2 & 1/2. The red pepper flakes (Aleppo for me) were a great touch.
I really loved this chowder. I didn’t have any bay scallops on hand so I used these huge U-10 scallops and cut them into quarters. I also used whole milk and added red pepper flakes to the broth while cooking. Delicious. Thanks.
I picked up some frozen bay scallops at the grocery store on sale and was looking for recipes for them. My husband is not a big seafood guy, but he DEVOURED this! This is going to be a winter staple in our house – I love how easy it was to throw together, I love the way the half and half made it not so heavy, and you’re right — the red pepper flakes added something extra.
Thank you Lindsay! So happy to hear you enjoyed the chowder. I appreciate your review.
Great recipe. But added 4 bacon!
Bacon sounds like a delicious addition. Thank you!
Made this without the bacon and used shrimps and fish as the scallops where way too pricey, the resulting chaudrée was absolutely gorgeous, thank you so much for the recipe.