Sensational Scallop Chowder
Although clam chowder is perhaps the best-known type of chowder, scallops can also be used to make a really nice chowder recipe. You can use bay scallops or sea scallops for this, but bear in mind sea scallops take longer to cook through than smaller ones. This soup features potatoes, corn, and celery for texture and flavor, as well as bacon for a nice meatiness, and milk for a creamy finish.
Pairing bacon and scallops in the same dish works out better than you might imagine and, if you like this, you can wrap raw scallops in bacon, then deep-fry them until crispy, to make the most wonderful snack. Bacon gives the scallops a meaty edge and these two ingredients are beautiful together.
Serve scallop chowder as it is, or with some crackers or crusty bread on the side, depending how hearty and filling you want the meal to be. You could even make some croutons for the soup if you like, but many people prefer crackers with chowder. If you are a fan of creamy soups, you are sure to love this one. It is not fattening either, since the creaminess comes from the addition of milk rather than cream.
- 12 oz thawed bay scallops
- 1 chopped onion
- ¼ cup all-purpose flour
- ? teaspoon black pepper
- 2 chopped bacon slices
- ¼ teaspoon dried marjoram
- 2½ cups milk
- 12 oz can corn, drained
- 1 cup diced peeled potatoes
- ¼ cup chopped celery
- 1 cup fish or chicken stock
- Fry the bacon until crisp, then drain it on paper towels and crumble.
- Sauté the scallops in the bacon drippings for 3 or 4 minutes, or until they are opaque.
- If you are using sea scallops they will take about double the time.
- Set the scallops to one side.
- Add the onions, celery, and potato to the drippings in the pot and cook for 3 minutes.
- Add the fish or chicken stock and bring the mixture to a boil.
- Turn down the heat, cover the pan and simmer for 8 minutes or until the potatoes are tender.
- Whisk the flour with the pepper, marjoram, and milk, and then add this to the pot with the corn.
- Bring the chowder to a simmer, then cook for 12 minutes or until the veggies are tender, over a moderate heat, stirring often.
- Add the cooked scallops and bacon, and simmer for a couple of minutes.
You can see how creamy this scallop and bacon chowder is from the photo, and you are not going to be disappointed with the taste. Scallops are really easy to cook so if you have avoided ever buying them because you thought they were complicated, go, and pick some up. You only need to sauté them for a few minutes until they turn opaque, and that is all. This wonderful chowder is a winter warmer of a dish and you will enjoy the perfectly blended flavors in it, as well as the satisfying creaminess.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (358211 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52606 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23574 Views)