Creamy Bay Scallop Chowder Delight
Savor the comforting flavors of this creamy chowder that showcases the delicate sweetness of tender bay scallops in place of traditional clams. This rich, aromatic soup combines the savory essence of crispy bacon with fresh vegetables and a silky milk base, making it a delightful choice for chilly evenings. Perfectly seasoned with marjoram and white pepper, each spoonful delivers a burst of flavor, topped with crispy bacon crumbles for that satisfying crunch. Whether enjoyed on its own or alongside crusty bread, this chowder is sure to impress family and friends alike.
4
Servings
170
Calories
11
Ingredients
Ingredients
Bacon
2 (slices, chopped)
Bay scallops
12 (ounces, thawed if frozen)
Onion
1 (chopped)
Potato
1 (cup, diced and peeled)
Celery
1/4 (cup, chopped)
Fish stock or Chicken stock
1 (cup)
Flour
1/4 (cup)
White pepper
1/8 (teaspoon)
Dried marjoram
1/4 (teaspoon)
Milk
2 1/2 (cups)
Corn
12 (ounces, drained)
Instructions
1
In a large stockpot, cook the chopped bacon over medium heat until crisp. Remove the bacon from the pot, allowing the drippings to remain. Drain the bacon on paper towels, crumble it, and set aside for topping later.
2
Add the bay scallops to the drippings in the pot and sauté for 3-4 minutes until they become opaque. For sea scallops, cook for 8-9 minutes until cooked through. Once done, remove the scallops from the pot and set aside.
3
In the same pot with the drippings, add the chopped onion, diced potatoes, and chopped celery. Sauté for 3-4 minutes until the vegetables start to soften.
4
Pour in the fish or chicken stock, increase the heat to bring it to a boil, then reduce the heat to low. Cover and let it simmer for about 8-10 minutes, or until the potatoes are tender.
5
In a medium bowl, combine the flour, dried marjoram, white pepper, and milk. Whisk together until well blended and smooth.
6
Gradually stir the milk mixture into the simmering pot, along with the drained corn. Bring the chowder back to a simmer.
7
Cook over medium heat for about 12 minutes, stirring often, until the mixture thickens and the vegetables are tender.
8
Finally, add the cooked scallops back into the pot and simmer for an additional 3-4 minutes, ensuring everything is heated through. Serve hot, garnished with the reserved crispy bacon crumbles.
Nutrition Information
7.5
Fat
16.5
Carbs
7.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Bay Scallop Chowder Delight?
It is a rich, aromatic soup featuring tender bay scallops, crispy bacon, and fresh vegetables in a silky milk-based broth.
Can I use sea scallops instead of bay scallops?
Yes, you can use sea scallops; however, you should increase the cooking time to 8-9 minutes until they are fully cooked through.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 170 calories.
How do I prepare the bacon for the chowder?
Cook the bacon in a large stockpot until crisp, then remove and crumble it to use as a topping later.
Which vegetables are included in this recipe?
The chowder includes chopped onion, diced potatoes, chopped celery, and drained corn.
Can I use chicken stock if I don't have fish stock?
Yes, the recipe allows for either fish stock or chicken stock to be used.
How do I thicken the chowder?
The chowder is thickened by whisking flour into the milk and simmering the mixture for about 12 minutes.
What spices are used for seasoning?
The dish is seasoned with dried marjoram and white pepper.
Should the scallops be thawed before cooking?
Yes, if using frozen bay scallops, they should be thawed before you begin the cooking process.
When do I add the corn to the pot?
The drained corn is stirred into the pot along with the milk and flour mixture.
How long do bay scallops need to sauté?
Bay scallops should be sautéed for 3-4 minutes until they become opaque.
How do I know when the potatoes are ready?
The potatoes are ready when they are tender, which usually takes about 8-10 minutes of simmering in the stock.
What type of milk is recommended?
The recipe calls for 2 1/2 cups of milk to create the creamy base.
Is there a specific way to dice the potatoes?
The potatoes should be peeled and diced into 1-cup portions for even cooking.
What do I do with the bacon drippings?
Keep the drippings in the pot after cooking the bacon to sauté the scallops and vegetables for added flavor.
Can I substitute the marjoram?
While marjoram provides a specific flavor, you could try oregano or thyme as a substitute if needed.
Is this chowder gluten-free?
As written, this recipe contains flour and is not gluten-free unless a gluten-free flour substitute is used.
How much protein is in one serving?
There are 7.75 grams of protein per serving.
What is the total fat content?
The chowder contains 7.5 grams of fat per serving.
Can I add other seafood to this chowder?
Yes, you could easily add shrimp or white fish, though cooking times may need to be adjusted.
Why is white pepper used instead of black pepper?
White pepper is often used in creamy soups to provide spice without adding dark specks to the white broth.
How should the chowder be served?
Serve it hot, garnished with the reserved crispy bacon crumbles.
How many grams of carbohydrates are in a serving?
Each serving contains 16.5 grams of carbohydrates.
Can I make this dairy-free?
You could try using a dairy-free milk alternative and a butter/oil substitute for the bacon fat if desired.
What is the recommended serving size?
The serving size is one-fourth of the total recipe yield.
How long does the final simmer take?
After adding the scallops back in, simmer for an additional 3-4 minutes to heat everything through.
Do I need to boil the milk?
No, you should bring it to a simmer rather than a full boil to prevent curdling.
Is this a good recipe for beginners?
Yes, with only 11 ingredients and straightforward steps, it is considered an easy recipe.
What can I pair with this soup?
It pairs perfectly with crusty bread for dipping or a fresh side salad.