Scallop Chowder

Another cold and cloudy day, another warm and cozy recipe. Today’s comfort food of choice — Scallop Chowder. Heartier than their often less filling cousins, soups; chowders are marked by a thicker consistency and usually contain fish or shellfish along with vegetables. Plump bay scallops, diced potatoes and corn star in this tasty and slightly spicy take on chowder. Next time I think I’ll add a handful of chopped chives for color and taste.

Scallop ChowderScallop Chowder

4 slices bacon, chopped

1 medium onion, chopped

4 cloves garlic, chopped

1/4 teaspoon crushed red pepper flakes

2 medium potatoes, peeled and diced

3 14-ounce cans chicken stock

2 cups half and half

1 bay leaf

2 pounds bay scallops

2 cups frozen corn kernels

1/4 cup sherry

pinch nutmeg

Cook bacon in large pot over medium heat, stirring occasionally until crisp. Use a slotted spoon to remove bacon from pan and transfer to paper towels to drain.

Add onion and garlic to bacon fat  and cook until they begin to soften, about 1 minute. Stir in red pepper flakes and potatoes and cook until red pepper is fragrant, about 3 minutes. Add chicken stock, half and half and bay leaf. Simmer, stirring occasionally, until potatoes are cooked through, about 12-15 minutes. (It’s important that you not allow the chowder to come to a boil once you’ve added the half and half. The high heat may cause the half and half to separate or curdle.) Stir in scallops and corn and cook for about 5 minutes.

Remove the bay leaf and carefully ladle about half of the chowder into a blender and process until smooth. Return puree to pan and stir in sherry and nutmeg. Season to taste. Ladle into bowls and sprinkle with bacon.

Makes about 8 servings.



Filed under Recipes

2 responses to “Scallop Chowder

  1. Lynette

    When do I add the scallops? Are they sauteed first?

    Sounds good, but it seems to be missing some info.

    • Hi Lynette! Sorry for the gaping holes in this recipe and thanks for bringing it to my attention. You certainly can’t have scallop chowder sans scallops. The scallops are added uncooked after the potatoes are cooked through and before pureeing. Bay scallops are tiny and don’t require a lot of cooking time. I’ve updated the recipe so that it reads correctly now. Please let me know how you enjoy it!

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