Creamy veggie chowder with scallops, bacon, and corn. Make this scallop chowder when you need something comforting, yet light, and quick!
- 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
- 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
- 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 few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.
- Stir in flour and cook for about 1 minute, stirring frequently. Add stock and bring to a quick simmer. The mixture will also 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. Serve with a sprinkle of red pepper flakes = delicious!
- 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 slight sweetness to the chowder. I highly recommend it!
Keywords: seafood chowder, scallop chowder