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Scallop Chowder

Scallop chowder is a creamy stovetop soup with tender sea scallops, fork-tender potatoes, and crisp bacon. The broth is thickened with flour and finished gently so the scallops stay tender.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion small, finely diced
  • 2 celery ribs finely diced
  • 0.25 cup all-purpose flour
  • 1 bottle (8 oz) clam juice
  • 2 cups chicken broth low-sodium
  • 1 lb sea scallops side muscles removed and cut into 1/2-inch pieces
  • 2 russet potatoes medium, peeled and cut into 1/2-inch cubes
  • 0.5 tsp thyme dried
  • 1 bay leaf
  • 2 cups milk whole
  • 1 cup cream heavy
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Cook the bacon in a 5-quart Dutch oven over medium heat for 6-8 minutes, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the pot.
  3. Add the butter, onion, and celery to the pot and cook over medium heat for 4-5 minutes, stirring occasionally, until the vegetables have softened.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the clam juice and chicken broth until smooth.
  6. Add the potatoes, thyme, and bay leaf, then bring to a simmer.
  7. Cover and cook over medium-low heat for 12-15 minutes, until the potatoes are fork-tender.
  8. Stir in the milk, cream, salt, and pepper; heat over medium-low for 3-4 minutes, until steaming and gently simmering, without boiling.
  9. Stir in the scallops and cook at a gentle simmer for 3-5 minutes, until opaque and they reach 145°F.
  10. Remove the bay leaf and stir in half the bacon.
  11. Top each serving with the remaining bacon.

Notes

For tender scallops, keep the chowder at a gentle simmer and do not let it boil after adding the milk and cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy and scallops may change texture. For a lactose-free option, use lactose-free whole milk and cream.