Irish Scallop Chowder Recipe

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Irish Scallop Chowder

Mikekey *


A hearty chowder, good served with hot soda bread. Be careful not to overcook the scallops, as they can turn rubbery. Sea scallops are large. If all you can find is the smaller bay scallops, do not quarter them, but leave whole.

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30 Min
45 Min
Stove Top


3 1/2 Tbsp
unsalted butter
9 oz
sea scallpos, quartered
4 slice
streaky bacon, chopped
1 large
yellow onion, peeled and chopped
2 stalk(s)
celery, diced
carrots, peeled and diced
3 medium
russet potatoes, peeled and diced (1 pound)
2 sprig(s)
fresh thyme
3 Tbsp
italian parsley, chopped
2 c
chicken or vegetable broth
2 c
whole milk
9 oz
mixed seafood, cooked (see note)
1 Tbsp
fresh lemon juice
salt and pepper, to taste


1Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
2Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
3Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
4Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
5Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
6NOTE: For the mixed seafood, use shrimp, mussels, calamari rings, etc.
Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
7Check seasonings, and add lemon juice.
Ladle into warm bowls and sprinkle with remaining parsley.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: Irish