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Scallop Chowder Recipe

American · Soup · 45 min total

A creamy, comforting chowder featuring tender sea scallops, potatoes, and corn in a rich broth, perfect for a cozy dinner.

Ingredients

• 1 lb sea scallops, side muscles removed
• 4 slices bacon, chopped
• 1 tbsp unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 medium Yukon Gold potatoes, peeled and diced
• 1 cup frozen corn kernels
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat scallops dry and season with salt and pepper. Set aside.
2. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving drippings in pot.
3. Add butter to pot. Sauté onion and celery until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Sprinkle flour over vegetables and stir constantly for 2 minutes.
5. Gradually whisk in chicken broth, milk, and cream until smooth. Add potatoes, corn, and thyme. Bring to a simmer, then reduce heat and cook until potatoes are tender, about 15 minutes.
6. While chowder simmers, sear scallops: heat a skillet over medium-high heat with a little oil. Cook scallops 2-3 minutes per side until golden and just cooked through. Cut into bite-sized pieces.
7. Stir scallops and bacon into chowder. Season with salt and pepper. Serve garnished with parsley.

Tips

• Use dry-packed scallops for better searing.
• Chowder can be refrigerated for up to 3 days; reheat gently.
• Add a splash of white wine with the broth for extra flavor.

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