Scallop and Bacon Chowder
Dive into the comforting flavors of this indulgent Scallop and Bacon Chowder, a luscious seafood soup that combines tender seared scallops, smoky crispy bacon, and hearty russet potatoes in a creamy, velvety broth. This recipe layers aromatic notes of garlic, onion, celery, and fresh thyme with a rich roux-based base enhanced by chicken or seafood stock and a splash of heavy cream. Perfectly golden scallops are folded into the chowder alongside bacon for a luxurious texture and taste, while a garnish of fresh parsley adds brightness to every spoonful. Ready in just under an hour, this hearty yet elegant chowder is ideal for cozy weeknight dinners or impressing guests at your next gathering. Serve it with warm crusty bread to soak up every last drop of this flavorful masterpiece.
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Recipe Information
Ingredients
- 500 g Sea scallops
- 200 g Bacon
- 2 large Russet potatoes
- 1 medium Yellow onion
- 2 stalks Celery
- 3 cloves Garlic
- 30 g Unsalted butter
- 30 g All-purpose flour
- 750 ml Chicken or seafood stock
- 250 ml Heavy cream
- 1 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 15 ml Olive oil
- 2 tbsp Fresh parsley
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. If they have a tough muscle on the side, remove it.
Peel and dice the potatoes into small cubes. Finely chop the onion, celery, and garlic.
Cut the bacon into small bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove with a slotted spoon and set aside on a plate lined with paper towels.
Drain excess bacon fat, leaving about 1 tablespoon in the pot. Add the butter and melt it, then stir in the onion, celery, and garlic. Cook for 3-4 minutes until softened and fragrant.
Sprinkle in the flour and stir well, cooking for 1-2 minutes to form a roux.
Gradually whisk in the chicken or seafood stock, making sure there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes, thyme, salt, and black pepper. Cover and cook for 10-15 minutes, or until the potatoes are tender.
While the potatoes are cooking, heat a large skillet over medium-high heat. Add a touch of olive oil and sear the scallops for 2 minutes on each side until golden brown. Remove from heat and set aside.
Once the potatoes are tender, stir in the heavy cream and bring the chowder back to a gentle simmer.
Add the cooked scallops and half of the crispy bacon to the chowder. Stir gently to incorporate, and let it heat through for 1-2 minutes.
Taste and adjust seasoning as needed with additional salt and pepper.
Serve the chowder hot, garnished with the remaining bacon and fresh parsley.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.6 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1536 mg | 33% | |
*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.
