|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 3g||12%|
|Total Sugars 13g|
|Vitamin C 8mg||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This traditional chowder recipe uses tender and creamy scallops in place of clams. It includes all of the familiar ingredients you'd expect in a creamy chowder, including onion, celery, and potatoes, as well as bacon and corn for added flavor and texture. The scallops are a nice change from the typical clams, bringing a little bit of sweetness to the dish. Once you taste this thick, rich soup you may find it hard to believe it came together in less than an hour.
The recipe calls for fish or chicken stock; the fish stock will enhance the seafood flavor, but using chicken stock will still create a complex taste. Cooking the scallops and vegetables in the bacon drippings adds a bit of smokiness to the chowder and the crispy bacon garnish is a satisfying finishing touch. This soup is perfect to enjoy year-round, whether on a chilly winter night or alongside other seafood dishes in the summertime. To keep it classic, offer oyster crackers on the side for diners to sprinkle in.
2 slices bacon, chopped
12 ounces bay or sea scallops, thawed if frozen
1 medium onion, chopped
1 cup peeled and diced potatoes
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 to Make It
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.