Real Recipes From Real Home Cooks ®

bay scallop chowder

Recipe by
Francine Lizotte
Surrey South, BC

This amazing dish is not only easy and tasty but comforting as well. It can be served as an appetizer or a main course.

method Stove Top

Ingredients For bay scallop chowder

  • 3 slice
    bacon, cut into small pieces
  • 1/2 c
    red onions, diced
  • 1/2 c
    carrots, peeled and diced
  • 1 pinch
    ground himalayan sea salt, or more to taste
  • 1/2 Tbsp
    clarified butter, if needed
  • 1/2 c
    celery, washed and diced
  • 1/2 c
    red peppers, seeded, ribs removed and diced
  • 1 c
    (8 oz.) clam juice
  • 1 c
    low-sodium chicken broth
  • 1 1/2 c
    red potatoes, unpeeled, scrubbed and cubed
  • 1 c
    35% heavy cream
  • 1/4 tsp
    white pepper, or to taste
  • 1/4 tsp
    smoked paprika, or to taste
  • 1/4 tsp
    old bay seasoning
  • 1 lb
    frozen bay scallops, thawed
  • 1 tsp
    lemon zest
  • 1 Tbsp
    fresh dill, chopped

How To Make bay scallop chowder

  • 1
    In a deep skillet, add bacon and set the heat to medium; sauté until it starts to brown, about 7 minutes. Add onions and carrots with a small pinch of sea salt; sauté for 3 minutes. If it needs more fat, add butter. Add celery and red peppers; sauté for another 3 minutes.
  • 2
    Pour in clam juice and broth; bring to a boil. Add cubed potatoes, reduce heat back to medium, cover and simmer for 10 to 12 minutes or until almost tender. Add cream, white pepper, smoked paprika and Old Bay seasoning; stir to combine, bring to a simmer and cook for 3 minutes.
  • 3
    Add scallops with its juice and lemon zest; stir well and cook until opaque, not more than 2 minutes. Remove from the heat and stir in dill. Serve immediately with fresh crusty bread.
  • 4
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