Hearty Scallop Chowder
Dive into the comfort of a rich, velvety bowl of Hearty Scallop Chowder, a seafood lover's dream that's perfect for cozy evenings. Brimming with tender seared sea scallops, creamy russet potatoes, and aromatic accents of garlic, thyme, and bay leaves, this chowder balances indulgence and freshness. The creamy base, made with a luscious combination of heavy cream and vegetable or seafood stock, is thoughtfully thickened with a golden flour roux for just the right consistency. A quick sear on the scallops ensures a delicate, caramelized exterior while keeping them buttery and soft within. Garnished with vibrant parsley and best served alongside warm crusty bread, this one-pot recipe is satisfying, flavorful, and ready in under an hour. Perfect for family dinners or a luxurious appetizer, this chowder is a celebration of savory comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 whole large onion
- 2 whole celery stalks
- 3 whole garlic cloves
- 3 tablespoons flour
- 4 cups vegetable or seafood stock
- 1.5 cups heavy cream
- 3 whole russet potatoes
- 2 whole bay leaves
- 1 teaspoon fresh thyme
- 1 pound sea scallops
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Dice the onion, celery, and potatoes. Mince the garlic cloves.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the diced onion and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables, stirring constantly to prevent lumps. Cook for 2-3 minutes to toast the flour slightly.
Gradually pour in the stock, stirring constantly to ensure a smooth consistency.
Add the diced potatoes, bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes or until the potatoes are tender.
Meanwhile, pat the scallops dry with a paper towel and season lightly with salt and pepper.
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the scallops for 2 minutes per side until golden brown. Set aside.
Stir the heavy cream into the chowder and let it simmer for an additional 5 minutes.
Remove the bay leaves from the pot and discard.
Gently fold the seared scallops into the chowder. Let them warm through for 2-3 minutes.
Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 7910 mg | 344% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.0 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 313 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5836 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
