Scallop Chowder
Dive into the creamy, comforting world of Scallop Chowder—a seafood lover's dream that's as rich in flavor as it is velvety in texture. This hearty chowder combines sweet, golden-seared sea scallops with tender Russet potatoes, a medley of aromatic vegetables, and a luxurious blend of stock and heavy cream. Infused with garlic, thyme, and the subtle essence of bay leaf, every spoonful is brimming with warmth and savory depth. Perfect as an elegant starter or a satisfying main course, this one-pot recipe comes together in just 45 minutes, making it ideal for weeknight dinners or special occasions. Serve it up steaming hot, garnished with fresh parsley, and pair it with crusty bread for a restaurant-worthy meal at home. Keywords: scallop chowder, creamy seafood soup, hearty scallop recipe, quick chowder recipe, one-pot meal.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 pound large sea scallops
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- 2 medium Russet potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon thyme, fresh or dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
In a large pot, heat 1 tablespoon of butter and olive oil over medium-high heat.
Pat the scallops dry with a paper towel and season lightly with salt and pepper. Add them to the pot and sear for about 1-2 minutes on each side until golden brown but not fully cooked. Remove scallops from the pot and set aside.
Reduce heat to medium and add the remaining butter to the same pot. Once melted, add the onion, celery, and carrot. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are softened.
Add the garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw taste of the flour.
Gradually pour in the stock, stirring constantly to prevent lumps. Add the potatoes, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then lower the heat to simmer.
Simmer the chowder for 15-20 minutes, or until the potatoes are tender and the chowder has thickened slightly.
Stir in the heavy cream and return the scallops (along with any accumulated juices) to the pot. Simmer for an additional 2-3 minutes, or until the scallops are just cooked through. Taste and adjust seasoning as needed.
Remove the bay leaf and ladle the chowder into bowls. Garnish with chopped parsley and serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 9185 mg | 399% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 14.3 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4205 mg | 89% | |
*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.
