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Scallop Chowder

User Rating 5 Star Rating (1 Review)


This rich, traditional Scallop Chowder recipe uses tender and creamy bay scallops in place of clams.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4 servings


  • 2 slices bacon, chopped
  • 12 oz. pkg. bay scallops, thawed if frozen
  • 1 onion, chopped
  • 1 cup diced peeled potatoes
  • 1/4 cup chopped celery
  • 1 cup fish or chicken stock
  • 1/4 cup flour
  • 1/8 tsp. white pepper
  • 1/4 tsp. dried marjoram
  • 2-1/2 cups milk
  • 12 oz. can corn, drained


In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside. In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops). Remove scallops from pot and set aside.

In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes. Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.

In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to pot along with drained corn and bring to a simmer. Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender. Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.

Calories: 230
Fat: 5 grams
Carbs: 25 grams
Sodium: 440 mg
Vitamin A; 60% DV

User Reviews

Reviews for this section have been closed.

 5 out of 5
Fabulous Chowder, Member Prissymt

I found this recipe when I just needed something new for frozen bay scallops. It's great, and so much easier than having to plan to pick up fresh clams! My husband is a spice nut, so I added a pinch of red pepper, but the base recipe is good on its own.

16 out of 17 people found this helpful.

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