Bay Scallop Chowder
Rated 4.4 stars by 29 users
Category
Scallop/Soup
Servings
6
Prep Time
15 minutes
Cook Time
40 minutes
Creamy chowder recipe with bay scallops, bacon, and corn. Make this scallop chowder when you need something comforting, yet light, and quick!
KnowSeafood
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
2 (8 oz.) bottles clam juice
1 cup half and half
1 lb. bay scallops
Fresh parsley, chopped
Kosher Salt and Fresh Ground Pepper
Optional: 1/2 cup frozen sweet corn
Directions
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!
Recipe Note
Recipe ViaLittle Broken
