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Close up of chowder recipe with scallops in white bowl

Scallop Chowder

  • Author: Katya @ Little Broken
  • Prep Time: 15
  • Cook Time: 40
  • 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

Scale
  • 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

Instructions

  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.
  2. Add onions, celery, carrots, garlic, thyme, and few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in parsley before serving. Serve with a sprinkle of red pepper flakes = delicious!

Notes

  1. You can substitute equal parts of chicken or seafood stock for clam juice.
  2. 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.
  3. Corn adds slight sweetness to the chowder. I highly recommend it!

Keywords: seafood chowder, scallop chowder