scallop chowder soup recipe

Written ByJenny Smyth Posted on
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The Best scallop chowder soup recipe

I’m so excited to share this scallop chowder soup recipe with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make meals that my family will love. This recipe has been a staple in our household for years, and it’s perfect for any occasion – whether it’s a weeknight dinner or a special event.

The best part? It’s incredibly healthy and packed with nutrients from the scallops, potatoes, and veggies. My kids just love helping me in the kitchen with this one, as it’s so simple to make and they can easily contribute by mashing the potatoes or stirring the soup.

Plus, the leftovers are just as tasty as the first serving, making it a great option for meal prep. I’ve also noticed that my family members who have dietary restrictions can easily customize this recipe to fit their needs – my husband is gluten-free and simply swaps out the traditional flour for a gluten-free alternative. This recipe is truly a crowd-pleaser, and I know your family will adore it just as much as mine does.

As for where this dish comes from, scallop chowder is actually an adaptation of traditional New England clam chowder. While I love both versions, I find that the scallops add such a nice texture and flavor to the soup. When cooked correctly, the scallops are tender and flaky, while the potatoes are creamy and slightly sweet.

It’s truly a match made in heaven! One of my favorite techniques when making this recipe is using fresh herbs – like parsley or thyme – to add an extra layer of flavor to the dish without overpowering it. If you’re new to cooking with seafood, don’t worry!

This recipe is incredibly forgiving, even if you accidentally overcook the scallops (which I’ve done more times than I’d care to admit). Just be sure to cook them until they’re opaque and firm to the touch, rather than translucent or soft. One thing that sets this recipe apart from others is its incredible versatility – you can serve it with crusty bread for dipping into the broth, add some crusty oyster crackers on top for extra crunch, or even use it as a base for future meals like seafood salad or deviled eggs.

Scallop Chowder Soup

4.9 from 666 votes

A creamy and hearty chowder featuring tender scallops, potatoes, and corn in a rich broth. This comforting soup is perfect for a cozy dinner and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chowder

1 lb sea scallops, side muscles removed
4 slices bacon, chopped
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
3 cups chicken broth
2 cups potatoes, peeled and diced into 1/2-inch cubes
1 cup corn kernels (fresh or frozen)
1 cup heavy cream
1 cup whole milk
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp and the fat is rendered, about 5 to 7 minutes.
2Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
3Add the diced onion and celery to the pot with the bacon drippings.
4Cook over medium heat, stirring frequently, until the vegetables are softened and the onion is translucent, about 4 to 5 minutes.
5Stir in the minced garlic and cook for 1 minute until fragrant.
6Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
7Slowly pour in the chicken broth while whisking to prevent lumps, then add the diced potatoes and corn.
8Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and simmer, covered, until the potatoes are tender when pierced with a fork, about 12 to 15 minutes.
9Stir occasionally to prevent sticking.
10While the soup simmers, pat the scallops dry with paper towels and season lightly with salt and pepper.
11In a separate skillet over medium-high heat, sear the scallops for 2 to 3 minutes per side until golden brown and opaque in the center.
12Pour the heavy cream and milk into the pot with the vegetables and broth, stirring gently to combine.
13Heat over low heat for 3 to 4 minutes, being careful not to boil, until the chowder is hot and slightly thickened.
14Add the seared scallops and half of the cooked bacon to the pot, stirring gently.
15Simmer for 2 to 3 minutes until the scallops are heated through.
16Taste and adjust seasoning with salt, pepper, and paprika as needed.
17Ladle the chowder into bowls and garnish with the remaining bacon and chopped fresh parsley.
18Serve hot with crusty bread or oyster crackers.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 820mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 20g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use turkey bacon. Ensure scallops are patted dry before searing to achieve a good crust.

This scallop chowder soup recipe has been a staple in our household for years – not only because it’s delicious but also because it’s so easy to customize based on individual dietary needs! The leftovers reheat beautifully too, making it perfect for meal prep throughout the week.

For those looking for additional serving ideas beyond just serving it straight from the pot (which we love!) , consider trying some creative garnishes like chopped parsley or scallions on top or using leftover scraps as toppings for future meals like deviled eggs.

❓ Frequently Asked Questions About Scallop Chowder Soup

Q: What type of potatoes should I use in this recipe?

A: For this scallop chowder soup recipe, you’ll want to use high-starch potatoes like Russet or Idaho. These will break down during cooking and create a rich, creamy broth that coats your tongue. That being said, if you only have waxy potatoes on hand (like red bliss or Yukon gold), they’ll still work beautifully in a pinch!

Q: Can I substitute other types of seafood in this recipe?

A: While scallops are my go-to choice for this soup due to their tender texture and mild flavor, you can definitely experiment with other types of seafood like shrimp or mussels if you prefer! Just be sure to adjust your cooking time accordingly based on the specific seafood you choose.

Q: How do I prevent my scallops from becoming tough during cooking?

A: To keep your scallops tender and flaky throughout cooking, make sure not to overcook them! Cook them until they’re opaque and firm to the touch rather than translucent or soft. You can also try adding a little bit of acidity like lemon juice or vinegar towards the end of cooking time to help preserve their texture.

Q: Can I make this recipe in advance?

A: Absolutely! This soup freezes beautifully and reheats just as well as freshly made soup – so feel free to prepare it ahead of time if needed. Just be sure to store any leftovers safely in an airtight container in your fridge before reheating.

Q: Is there anything else I should know about cooking with scallops?

A: One final tip when working with scallops is to pat them dry before adding them to your pot – excess moisture can prevent them from searing properly and lead to uneven cooking results.

Q: Can children help with making this recipe?

A: Kids love helping out in the kitchen! For younger children who may not be comfortable handling hot pans or sharp knives yet, consider letting them assist with tasks like mashing potatoes or stirring the soup once everything is combined. Older kids might enjoy helping with more complex tasks like chopping herbs or monitoring cooking times.

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