The best creamy scallop chowder recipe with bay scallops, bacon, and corn. This recipe is a reader’s favorite.
If you love chowders, try our summer corn chowder or corn and crab chowder.
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This Scallop Chowder is a Hit Even with My Kids!
This scallop chowder is not only comforting but also gets rave reviews from everyone who tries it. Steve writes: “My wife and I make this all the time. It’s perfect. I like to wash my Scallops and then pat them completely dry. The salt and pepper them before throwing in the pot.”
It’s a simple, one-pot meal that you can whip up any day of the week, and trust me, it’s a hit every time. My kids, who usually aren’t fans of all the seafood, always ask for seconds when I make this chowder.
It’s got everything you want in a cozy meal—delicious, vibrant veggies, a creamy broth, and perfectly sweet bay scallops that are just divine. Plus, it’s an easy and delicious way to sneak more vegetables into your diet.
I love making this chowder in the fall and winter but also towards the end of the summer when corn is still in season.
Sea Scallops vs. Bay Scallops
Scallops are a type of shellfish. The muscular tissue inside the scallop is the actual meat that we eat.
There are sea scallops and bay scallops. Sea scallops are large in size and have a chewier texture. While bay scallops are much smaller, about half-inch wide, and sweeter tasting.
Scallop Chowder Ingredients
See the recipe card for full information on ingredients and quantities.
- Olive oil
- Bacon
- Mirepoix – onions, celery, carrots
- Garlic
- Flour – all purpose
- Clam juice
- Half & half
- Chicken stock
- Potatoes – russet
- Bay scallops
- Thyme – dried or fresh
- Fresh parsley
- Optional: sweet corn
Tips for Using Non-Dairy Milk in Scallop Chowder
- Choose the Right Non-Dairy Milk:
- Coconut Milk: This is a popular choice for chowders because it adds a creamy texture and a subtle sweetness that pairs well with seafood. However, it does have a distinct coconut flavor, which might alter the taste of the chowder.
- Oat Milk: Oat milk is a great option because it’s naturally creamy and has a mild flavor that won’t overpower the other ingredients. It’s also a good choice if you want a neutral taste.
- Cashew Milk: Cashew milk is another excellent option for its creaminess and mild, slightly nutty flavor. It’s a bit richer than oat milk and works well in savory dishes.
- Almond Milk: While almond milk is widely available, it’s not as creamy as other options. If you use it, look for an unsweetened version, and be aware that it might not give the chowder the same richness.
- Adjusting the Texture:
- Non-dairy milks are generally thinner than half-and-half, so you might want to thicken the chowder slightly. You can do this by making a slurry with a tablespoon of cornstarch or flour mixed with a bit of the non-dairy milk, then stirring it into the chowder.
- Balancing the Flavor:
- Since non-dairy milks can have different flavors, taste the chowder as you cook and adjust the seasoning. You might need to add a little extra salt, pepper, or a splash of lemon juice to balance the sweetness or any nutty notes from the milk.
How To Make Scallop Chowder
Check out the recipe card below for detailed instructions.
Step 1: In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat.
Step 2: Next, add onions, celery, carrots, garlic, thyme, and a few pinches of salt. Cook until soft, stirring occasionally, about 5 minutes.
Step 3: Stir in flour and cook for about 1 minute, stirring frequently.
Step 4: Add stock and bring to a quick simmer. The mixture will also slightly thicken.
Step 5: Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Simmer for 15-20 minutes, or until the potatoes are tender.
Step 6: Lastly, stir in scallops and corn (optional). Cook until the scallops are tender, about 3-4 minutes. Stir in parsley before serving.
How to Tell if Scallops are Done?
There are two easy ways to tell if the scallops are cooked through. First, the scallops should look opaque all the way through, and second, they should break easily with a fork. Overcooked scallops will be tough and chewy.
How to Serve Scallop Chowder Recipe
Here are some sides that pair well with this chowder recipe.
Video: How to Make Scallop Chowder
If you try our scallop chowder, please leave a star rating and a comment letting us know how you like the recipe.
Description
Creamy veggie chowder with scallops, bacon, and corn. Make this scallop chowder when you need something comforting, yet light, and quick!
- In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat.
- Add onions, celery, carrots, garlic, thyme, and a few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.
- Stir in flour and cook for about 1 minute. Add stock and bring to a quick simmer. The mixture will slightly thicken.
- Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Bring the mixture to a simmer, reduce heat to medium-low, and cook, partially covered, for 15-20 minutes, or until the potatoes are tender.
- Stir in scallops and corn (optional). Cook until the scallops are tender, about 3-4 minutes. Taste the chowder for salt before adding the scallops.
- Stir in parsley before serving.
Notes
- You can substitute equal parts of chicken or seafood stock for clam juice.
- I found bay scallops in the frozen seafood section of my grocery store. You can use frozen or thawed-out/fresh scallops. The cooking time is around the same.
- Corn adds a slight sweetness to the chowder. I highly recommend it!
Nutrition
- Serving Size:
- Calories: 354
- Sugar: 10 g
- Sodium: 963.7 mg
- Fat: 10.6 g
- Carbohydrates: 44 g
- Protein: 22.5 g
- Cholesterol: 40.3 mg
Original recipe published February 2019 but since been updated with additional information. Recipe did not change.
