Best 9 Hearty Scallop Chowder Recipes

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When it comes to hearty comfort food, few dishes can rival a creamy, seafood-rich scallop chowder. This classic soup combines tender scallops with a flavorful base of aromatic vegetables, herbs, and savory broth, creating a symphony of flavors that warm the soul. Whether you're looking to elevate your dinner menu or simply seeking a comforting meal on a chilly night, finding the perfect hearty scallop chowder recipe is essential. In this article, we'll take you on a culinary journey, exploring some of the best recipes for this delightful dish. Get ready to savor the rich, sweet taste of succulent scallops, perfectly complemented by a creamy, flavorful broth. Let's dive into the world of hearty scallop chowder and discover the perfect recipe that will satisfy your cravings.

Let's cook with our recipes!

SCALLOP CHOWDER



Scallop Chowder image

This traditional rich chowder recipe is quick and easy. It includes bacon and potatoes and uses scallops instead of clams.

Provided by Linda Larsen

Categories     Side Dish     Entree     Lunch     Dinner     Appetizer     Soup

Time 50m

Yield 4

Number Of Ingredients 11

2 slices bacon, chopped
12 ounces bay or sea scallops, thawed if frozen
1 onion, chopped
1 cup potatoes, peeled and diced
1/4 cup chopped celery
1 cup fish stock, or chicken stock
1/4 cup all-purpose flour
1/8 teaspoon white pepper
1/4 teaspoon dried marjoram
2 1/2 cups milk
1 (12-ounce) can corn, drained

Steps:

  • Gather the ingredients.
  • In a large stockpot, cook the bacon until crisp; remove from the pan, drain on paper towels, crumble, and set aside.
  • In the drippings, place the scallops and cook for 3 to 4 minutes (8 to 9 minutes for sea scallops) until opaque. Remove the scallops from the pot and set aside.
  • In the drippings in the pot, add the onion, potatoes, and celery and cook for 3 to 4 minutes. Add the fish stock and bring to a boil; reduce the heat, cover, and simmer for 8 to 10 minutes, until the potatoes are tender.
  • In a medium bowl, combine the flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to the pot along with the drained corn and bring to a simmer. Cook over medium heat for 12 minutes, stirring often until the soup has thickened and the vegetables are tender.​
  • Add the cooked scallops and simmer for 3 to 4 minutes until the scallops are thoroughly heated.
  • Ladle into bowls and sprinkle the cooked bacon on top. Serve and enjoy.

Nutrition Facts : Calories 343 kcal, Carbohydrate 42 g, Cholesterol 53 mg, Fiber 3 g, Protein 30 g, SaturatedFat 3 g, Sodium 1014 mg, Sugar 13 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

SEAFOOD CHOWDER



Seafood Chowder image

Make this wonderful seafood chowder recipe for a delicious hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

1/4 pound salt pork, cut into 1/8-inch cubes
1 tablespoon olive oil
1 large onion, finely chopped
1 1/2 cups chopped celery
1 1/2 quarts Fish Stock
4 cups peeled russet potatoes, cut into 1/4-inch cubes
2 bay leaves
1 pound (about 30) shelled, deveined shrimp, fresh or frozen
2 pounds Manila clams
1 pound cod, skin and bones removed, cut into chunks
1 cup heavy cream
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground white pepper

Steps:

  • Bring a large pot of water to a boil over medium-high heat. Add salt pork and cook for 10 minutes; drain.
  • Heat olive oil in a medium Dutch-oven over low heat. Add pork and cook for 5 minutes. Add onion and celery and cook, stirring, until soft. Add fish stock and bay leaves, and bring to a simmer. Add potatoes and cook until just tender, about 15 minutes. Add shrimp, clams, and fish, and simmer for 5 minutes.
  • Heat cream in a small saucepan over medium-low heat; add to Dutch-oven. Season chowder with cayenne, salt, and white pepper. Serve hot.

HEARTY NEW ENGLAND SEAFOOD CHOWDER



Hearty New England Seafood Chowder image

We find many ways to prepare the abundance of fresh seafood available in our area, and this "fish chowdy" is a hearty favorite. Featuring a flavorful combination of haddock, shrimp and scallops, the chowder is great to serve to a group.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 13

4 pounds haddock fillets, cut into 3/4-inch pieces
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops
4 bacon strips, diced
3 medium onion, quartered and thinly sliced
2 tablespoons all-purpose flour
2 cups diced peeled potatoes
4 cups milk
2 tablespoons butter
1 tablespoon minced fresh parsley
2 teaspoons salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper

Steps:

  • Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

Nutrition Facts : Calories 237 calories, Fat 8g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 531mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.

CREAMY SCALLOP CHOWDER



Creamy Scallop Chowder image

A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.

Provided by Shirley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 4

Number Of Ingredients 11

1 pound scallops, rinsed and drained
2 tablespoons butter
1 bunch green onion, minced
4 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup milk
½ cup dry white wine
1 teaspoon salt
1 pinch ground white pepper
½ cup shredded Swiss cheese
2 tablespoons chopped fresh parsley

Steps:

  • Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
  • Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 12.8 g, Cholesterol 79.5 mg, Fat 12.2 g, Fiber 2 g, Protein 28.6 g, SaturatedFat 7 g, Sodium 920.8 mg, Sugar 5.1 g

HEARTY HALIBUT CHOWDER



Hearty Halibut Chowder image

I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.

Provided by Bert's Cream Puff

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h15m

Yield 16

Number Of Ingredients 13

1 tablespoon unsalted butter
1 large onion, finely diced
2 large potatoes, peeled and cubed
2 cloves garlic, minced
6 cups chicken stock
1 (8 ounce) can stewed tomatoes, diced
2 large carrots, shredded
1 ½ cups milk
½ cup heavy cream
salt and pepper to taste
2 pounds halibut, cut into 1-inch cubes
½ cup shredded Cheddar cheese
1 pinch red pepper flakes, or to taste

Steps:

  • Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
  • Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 12.5 g, Cholesterol 39 mg, Fat 6.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 3.3 g, Sodium 363.8 mg, Sugar 3 g

BEST SEAFOOD CHOWDER



Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

  • In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

HEARTY SCALLOP CHOWDER



Hearty Scallop Chowder image

Make and share this Hearty Scallop Chowder recipe from Food.com.

Provided by Olha7397

Categories     Chowders

Time 45m

Yield 6 cups

Number Of Ingredients 15

2 cups water
2 chicken bouillon cubes
3 cups diced potatoes
1 cup chopped onion
1/2 cup diced carrot
1 cup diced celery
1 small bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
4 teaspoons butter or 4 teaspoons hard margarine
1/2 lb fresh mushrooms, sliced
1/2 lb fresh scallops (cut in half or cut smaller) or 1/2 lb frozen scallops (cut in half or cut smaller)
2 tablespoons dry white wine (or apple juice)
1 cup cream (the heavier the better)

Steps:

  • Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan.
  • Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.
  • Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.
  • Stir in cream. Heat but don't boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder.
  • Company's Coming for Christmas.

HEARTY FISH CHOWDER



Hearty Fish Chowder image

This hearty soup is simple to assemble. Fresh fish and rich homemade stock are the secrets to success. This fish chowder recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1/4 pound salt pork, cut into 1/8-inch cubes
1 large onion, finely chopped
1 1/2 quarts Fish Stock for Hearty Fish Chowder
4 cups diced potatoes, cut into 1/4-inch cubes
2 bay leaves
1 pound bay scallops
1 pound shelled, deveined shrimp, fresh or frozen (30 count)
1 pound cod, cut into chunks
1 pound monkfish or other firm whitefish, cut into chunks
1 pint whipping cream
1/8 teaspoon cayenne pepper
Salt and white pepper, to taste

Steps:

  • Blanch the salt pork in boiling water for 10 minutes. Drain. In a heavy 4-quart casserole, cook the pork over low heat for 5 minutes. Add the onion and saute until soft. Add the fish stock and bay leaves and bring to a simmer. Combine the potatoes with the stock mixture and cook until the potatoes are barely done. Add the scallops, shrimp, and fish and simmer for 5 minutes. Heat the cream and add it to the soup. Season with cayenne, salt, and white pepper. Serve very hot.

IRISH SCALLOP CHOWDER



Irish Scallop Chowder image

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. For the mixed seafood, use shrimp, mussels, calamari rings, etc.

Provided by Outta Here

Categories     Chowders

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 1/2 tablespoons unsalted butter
9 ounces sea scallops, quartered
4 slices bacon, chopped
1 large onion, peeled and chopped
2 stalks celery, diced
2 carrots, peeled and diced
3 medium russet potatoes, peeled and diced (or use Yukon Gold)
2 sprigs fresh thyme
3 tablespoons fresh Italian parsley, chopped
2 cups chicken broth (or vegetable broth)
2 cups whole milk, scalded
9 ounces seafood, cooked (see recipe description)
1 tablespoon fresh lemon juice
salt and pepper, to taste

Steps:

  • Melt 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.
  • Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
  • Add 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.
  • Add 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.
  • Remove 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.
  • Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
  • Check seasonings, and add lemon juice.
  • Ladle into warm bowls and sprinkle with remaining parsley.

Nutrition Facts : Calories 279.7, Fat 12.7, SaturatedFat 6.8, Cholesterol 39.9, Sodium 530.4, Carbohydrate 29.2, Fiber 3.6, Sugar 7.5, Protein 12.8

Tips:

  • Use fresh, high-quality scallops. This will make a big difference in the flavor of your chowder.
  • Don't overcook the scallops. They should be cooked through, but still tender and juicy.
  • Use a variety of vegetables in your chowder. This will give it a more complex flavor and texture.
  • Don't be afraid to experiment with different flavors. You can add a variety of herbs, spices, and other ingredients to create a chowder that is uniquely your own.
  • Serve your chowder with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Scallop chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and satisfying meal, give scallop chowder a try. You won't be disappointed.

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