Bay Scallop Chowder
Bay Scallop Chowder is a rich, creamy soup featuring tender scallops, fresh vegetables, and aromatic herbs. Its comforting flavors make it perfect for a cozy meal, offering a delightful blend of seafood sweetness and savory broth that appeals to seafood lovers and those seeking a hearty, satisfying dish.
Ingredients
- 3 medium potatoes, diced ⓘ
- 1 small carrot, chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 2 c. chicken stock ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/2 bay leaf ⓘ
- 1/2 tsp. thyme
- 1 lb. fresh bay scallops ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 1 1/2 Tbsp. butter ⓘ
- 1/2 c. dry white wine ⓘ
- 1 c. heavy cream ⓘ
- 1 egg yolk, beaten ⓘ
- 2 Tbsp. chopped parsley ⓘ
Instructions
- Put diced potatoes, chopped carrot, chopped celery, and chopped onion in a large pot and cover with chicken stock. Bring to a boil.
- Add salt, pepper, bay leaf, and thyme to the pot.
- Simmer, covered, until vegetables are tender.
- Remove the bay leaf from the soup.
- Use a hand blender to blend the soup until smooth or pureed.
- Sauté sliced mushrooms in butter until lightly browned.
- Add scallops and white wine to the mushrooms and cook for 1 minute.
- Stir in heavy cream mixed with beaten egg yolk.
- Add the mushroom and scallop mixture to the pureed vegetables and broth.
- Heat through and serve garnished with chopped parsley.
Tips & Substitutions
For a creamier chowder, consider using half-and-half instead of heavy cream. If you're short on time, pre-diced frozen vegetables can be a great substitute. To enhance the flavor, you can add a splash of lemon juice before serving, which complements the scallops well. If you prefer a thicker texture, add a tablespoon of cornstarch mixed with water to the soup before blending.
Serving Suggestions
Serve the chowder hot, garnished with chopped parsley for a fresh touch. It pairs beautifully with crusty bread or a simple side salad to complement the richness of the dish. For a heartier meal, consider serving alongside Chicken And Cheese Sandwiches for a delightful combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the scallops from becoming rubbery. If the chowder thickens too much in the fridge, add a splash of chicken stock or water while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Bay Scallop Chowder contains roughly 1628 calories, with 27g protein, 192g carbohydrates, and 84g fat. It is an excellent source of vitamin A (257% of the Daily Value), iron (207% of the Daily Value), and dietary fiber (146% of the Daily Value). Note that it is relatively high in sodium, at 2465mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bay scallops for this recipe?
Yes, frozen bay scallops can be used, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the chowder. Keep in mind that fresh scallops will provide a better texture and flavor.
How can I make this chowder vegetarian?
To make a vegetarian version, replace the chicken stock with vegetable broth and omit the scallops. You can add more vegetables like corn or peas for added texture and flavor. Consider enhancing the umami with a splash of soy sauce or miso paste.
What can I do if my chowder is too salty?
If your chowder ends up too salty, add a peeled potato to the pot and let it simmer for a while. The potato will absorb some of the saltiness. Alternatively, adding a bit of cream can help mellow the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).