Bay Scallop Chowder

Good alternative to Clam Chowder.  Grocery store had some  nice bay scallops on sale.  I was debating doing a pasta dish but figured give a scallop chowder a try.  Came out really tasty and pretty easy to make.

Bay Scallop Chowder

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American
Servings: 4 People


  • 12 Ounces Bay Scallops Thawed if Frozen
  • 2 Cups Yukon Gold Potatoes Peeled and diced
  • 1/2 Cup Celery Diced
  • 4 Slices Bacon Diced
  • 3 Each Bay Leaves
  • 1 Tsp Marjoram
  • 1 1/2 Cup Milk
  • 1/2 Cup Heavy Cream
  • 1 Cup Vegetable or Chicken Stock
  • 1/2 Cup White Wine
  • 2 Tbls Butter
  • 2 Tbls Dry Sherry
  • 1/2 Tsp Salt
  • 1 Tsp Pepper
  • 2 Tbls Flour


  • Prep your cut ingredients
  • Sautee diced bacon rendering down to crispy then remove
  • Pan Fry the scallops in the bacon fat until just opaque remove scallops
  • Add to pan onion, potaoes, celery, bay leaves and butter sautee about 5 minutes
  • Add Flour and cook out flour flavor about 4 minutes
  • Add Wine to deglaze pan and cook until wine almost gone
  • Add Milk, Heavy cream, and Stock bring to low boil stirring constantly
  • Add Marjoram and simmer for 30 minutes to allow flavors to marry. Stirring regularly
  • Add Scallops and sherry simmer 10 mintues then serve
  • Garnish with Parlsey and hot sauce

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