Scallop Chowder
Scallop chowder is a rich, creamy soup that combines the delicate sweetness of fresh scallops with the hearty comfort of a traditional chowder. This dish, often associated with coastal regions, is a perfect way to highlight the tender texture and natural flavors of scallops.
Paired with vegetables like potatoes, celery, and onions, and enhanced with savory herbs, scallop chowder is a luxurious, satisfying meal ideal for a cozy dinner. Whether you’re enjoying it on a cold evening or serving it at a special gathering, this chowder brings a touch of elegance and warmth to your table.
Ingredients
Serves: 6
Preparation Time: 20 minutes
Cooking Time: 30–40 minutes
Main Ingredients:
1 lb (450g) fresh scallops, cleaned and patted dry
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, diced
2 medium potatoes, peeled and diced
3 garlic cloves, minced
4 cups clam or chicken broth
1 cup heavy cream
1 cup whole milk
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped (for garnish)
Optional Add-ins:
½ cup white wine (for deglazing)
1 teaspoon smoked paprika for added depth of flavor
1 cup corn kernels (fresh or frozen) for sweetness
½ cup cooked bacon bits for a smoky crunch
How to Make Scallop Chowder
Step 1: Prepare the Ingredients
Rinse the scallops thoroughly under cold water, removing any sand or grit, and pat them dry with paper towels. Set aside.
Dice the onion, celery, and potatoes into bite-sized pieces. Mince the garlic and chop the fresh parsley.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
Add the chopped onion and celery, and sauté for about 5 minutes until the vegetables begin to soften.
Add the minced garlic, thyme, and bay leaves. Continue to sauté for another minute, allowing the garlic and herbs to release their fragrance.
Step 3: Cook the Potatoes and Broth
Add the diced potatoes to the pot, and stir to combine with the sautéed vegetables.
Pour in the clam or chicken broth, and bring the mixture to a simmer. Let it cook uncovered for 15–20 minutes, or until the potatoes are tender but not mushy.
Step 4: Add the Cream and Milk
Once the potatoes are cooked, add the heavy cream and whole milk to the pot. Stir well to combine, and let the chowder simmer for an additional 5 minutes. The soup should begin to thicken as the cream heats through.
Step 5: Sear the Scallops
While the chowder simmers, heat a separate skillet over medium-high heat. Add a tablespoon of butter or olive oil.
Season the scallops with salt and pepper, and sear them in the skillet for 2-3 minutes on each side, until golden brown and just cooked through. Avoid overcrowding the pan; sear in batches if necessary.
Remove the scallops from the skillet and set them aside.
Step 6: Combine the Chowder and Scallops
Once the chowder has thickened, remove the bay leaves and add the seared scallops to the pot. Stir gently to combine, being careful not to break up the scallops.
Let the chowder simmer for an additional 5 minutes to allow the scallops to warm through and the flavors to meld together.
Step 7: Final Seasoning and Serve
Taste the chowder and adjust the seasoning with salt and pepper as needed. If you like, add a pinch of smoked paprika for a touch of warmth.
Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve hot. For extra texture, you can top each bowl with crispy bacon bits.
Chef’s Notes
Scallop Quality: Fresh, high-quality scallops are key to a flavorful chowder. Look for “dry” scallops, which are not treated with preservatives, as they will sear better and offer a cleaner, more natural flavor.
Searing Scallops: When searing scallops, make sure the pan is preheated to avoid overcooking. Searing them quickly over high heat will give them a beautiful golden crust while keeping them tender inside.
Stock Choices: Clam broth is the traditional choice for seafood chowders, but chicken broth works just as well if clam broth is unavailable. For a richer flavor, you can use homemade stock.
Thickening the Chowder: If you prefer a thicker chowder, you can mash some of the potatoes directly in the pot to help naturally thicken the soup. Alternatively, you can add a slurry of cornstarch and water if needed.
Add-ins: You can get creative with your chowder by adding corn, leeks, or other fresh herbs like dill for a slightly different flavor profile. Bacon adds a smoky, savory element that complements the sweetness of the scallops beautifully.
Nutrition Information (per serving)
Calories: 370
Protein: 28 grams
Fat: 23 grams
Carbohydrates: 21 grams
Fiber: 3 grams
Vitamin A: 20% of Daily Value (DV)
Vitamin C: 15% of DV
Calcium: 8% of DV
Iron: 12% of DV
Scallop chowder is a well-balanced meal with a hearty serving of protein from the scallops and a good amount of healthy fats from the butter and cream. The vegetables contribute dietary fiber, and the use of fresh herbs adds beneficial antioxidants. This dish is a comforting, nutritious option that can be enjoyed as a stand-alone meal or paired with a side salad or crusty bread.
Conclusion
Scallop chowder is an elegant and satisfying dish that’s perfect for showcasing the delicate flavor of scallops. The combination of tender seafood, creamy broth, and fresh vegetables results in a comforting soup that feels both luxurious and homey. This chowder is not only a great choice for seafood lovers but also a delicious way to introduce others to the delightful taste of scallops. Whether you’re serving it as a starter or a main course, scallop chowder will surely impress your guests and become a go-to recipe for any special occasion or casual meal.