Creamy Bay Scallop & Yukon Gold Chowder
Indulge in a luxurious bowl of Creamy Bay Scallop & Yukon Gold Chowder, perfect for cozy evenings or impressing guests. This quick and satisfying Instant Pot recipe features tender bay scallops swimming in a rich, creamy broth made with Yukon Gold potatoes, fresh vegetables, and fragrant herbs. With the ease of the Instant Pot, you can whip up this comforting chowder in less than 30 minutes, making it an ideal choice for busy weeknights or special occasions. Serve it hot, garnished with crispy bacon and fresh herbs, for a delightful dining experience that warms both body and soul.
N/A
Servings
300
Calories
14
Ingredients
Ingredients
Yukon Gold potatoes
2 lbs (cut into bite-sized pieces)
Bay scallops
1.5 lbs (cleaned and rinsed)
Celery ribs
2 (chopped)
Yellow onion
1 (chopped)
Chicken broth
2 cups (low-sodium preferred)
Heavy cream
1 cup
Clam juice
1 cup
Dry white wine
1/2 cup
Parsley
1/4 cup (chopped)
Bay leaves
2
Butter
2 tablespoons
Chives
2 tablespoons (minced)
Fresh thyme leaves
1 tablespoon
Bacon
3 slices
Instructions
1
Set the Instant Pot to the 'Sauté' setting. Add the bacon slices and cook until crispy, about 4-5 minutes. Remove the bacon and let it cool on a plate, then crumble it into pieces.
2
In the rendered bacon fat, add the butter. Once melted, toss in the chopped celery and yellow onion. Sauté until the vegetables are soft and translucent, approximately 4-5 minutes.
3
Pour in the clam juice, chicken broth, and dry white wine. Use a wooden spoon to deglaze the pot, scraping any browned bits from the bottom.
4
Add the chopped Yukon Gold potatoes, fresh thyme, and bay leaves. Stir to combine.
5
Secure and lock the lid of the Instant Pot. Set it to high pressure for 7 minutes.
6
Once the cooking time is complete, hit 'Cancel' and perform a quick release of the pressure.
7
Carefully open the lid and stir the chowder. Switch the Instant Pot to the 'Sauté' setting again.
8
Gently fold in the crumbled bacon, bay scallops, heavy cream, minced chives, and chopped parsley. Cook for an additional 2 minutes while stirring constantly to ensure the scallops are cooked through and the chowder is well combined.
9
Remove the bay leaves and serve the chowder hot, garnished with extra chives and parsley if desired.
Nutrition Information
17.5g
Fat
24.2g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Bay Scallop & Yukon Gold Chowder?
This is a luxurious and comforting seafood soup made with tender bay scallops, Yukon Gold potatoes, and a rich, creamy broth.
How long does it take to cook this chowder?
Using an Instant Pot, this recipe can be completed in less than 30 minutes.
What are the main ingredients for this recipe?
The main ingredients include bay scallops, Yukon Gold potatoes, bacon, celery, yellow onion, clam juice, chicken broth, and heavy cream.
How do you prepare the bacon for the chowder?
Sauté the bacon slices in the Instant Pot until crispy, then remove and crumble them to be used as a stir-in and garnish.
What type of potatoes are used in this chowder?
The recipe calls for 2 lbs of Yukon Gold potatoes cut into bite-sized pieces.
How are the vegetables cooked?
The chopped celery and yellow onion are sautéed in rendered bacon fat and butter until soft and translucent.
What liquids are used for the broth?
The broth is a combination of clam juice, low-sodium chicken broth, dry white wine, and heavy cream.
What is the pressure cooking time?
The chowder is pressure cooked on high for 7 minutes.
Do I use a natural or quick pressure release?
A quick release of the pressure is performed once the 7-minute cooking time is complete.
When should I add the scallops?
Gently fold in the bay scallops at the end of the process and cook them on the Sauté setting for about 2 minutes.
How many calories are in one serving?
There are approximately 300 calories per serving of this chowder.
What is the fat content of this dish?
Each serving contains about 17.5g of fat.
How much protein does this chowder provide?
This recipe provides 11g of protein per serving.
What is the carbohydrate count?
There are 24.2g of carbohydrates per serving.
Can I substitute the bay scallops?
While bay scallops are preferred for their size and sweetness, you could use chopped sea scallops if needed.
What fresh herbs are recommended?
The recipe uses fresh thyme leaves, parsley, and minced chives for seasoning and garnish.
Do I need to clean the scallops?
Yes, the 1.5 lbs of bay scallops should be cleaned and rinsed before being added to the pot.
What is the purpose of the dry white wine?
The dry white wine is used to deglaze the pot and add depth of flavor to the seafood broth.
How much heavy cream is required?
The recipe uses 1 cup of heavy cream to achieve its signature rich texture.
Are the bay leaves left in the soup?
No, you should remove the 2 bay leaves before serving the chowder.
Is this a good recipe for weeknights?
Yes, it is designed as a quick, 30-minute meal ideal for busy weeknights.
What should I use to garnish the chowder?
Garnish the hot chowder with crumbled bacon, extra chives, and fresh parsley.
Can I use regular chicken broth?
Low-sodium chicken broth is preferred to prevent the dish from becoming too salty, especially with the addition of bacon and clam juice.
What size should the potato pieces be?
The Yukon Gold potatoes should be cut into small, bite-sized pieces to ensure they cook through during the 7-minute pressure cycle.
How do I deglaze the Instant Pot?
After adding the broth and wine, use a wooden spoon to scrape any browned bits from the bottom of the pot.
How many ingredients are in this recipe?
There are 14 ingredients in total, including seasonings and fats.
What setting is used for the final thickening?
The 'Sauté' setting is used again at the end to cook the scallops and incorporate the cream.
Is this chowder spicy?
No, this is a mild, savory, and creamy chowder with no spicy ingredients listed.
Can I make this without an Instant Pot?
While this specific recipe is written for an Instant Pot, the ingredients can be adapted for a stovetop Dutch oven with longer simmering times for the potatoes.
What makes the chowder savory?
The combination of rendered bacon fat, butter, clam juice, and sautéed aromatics creates a deep savory base.