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    You are in: Home / Recipes / Scallop Chowder Recipe
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    Scallop Chowder

    Scallop Chowder. Photo by Caroline Cooks

    1/2 Photos of Scallop Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Nana Lee's Note:

    This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams. From Linda Larsen,Your Guide to Busy Cooks, on ABOUT.COM/busy cooks

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
    2. 2
      In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
    3. 3
      Remove scallops from pot and set aside.
    4. 4
      In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
    5. 5
      Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
    6. 6
      In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
    7. 7
      Add to pot along with drained corn and bring to a simmer.
    8. 8
      Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
    9. 9
      Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.

    Ratings & Reviews:

    • on February 01, 2009

      55

      What a delicious treat. I used half and half and omitted the flour. The chowder was still nice and thick and tasted wonderful.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2008

      55

      very nice chowder....instead of adding the flour, I stirred in leftover mashed potatoes. More potato flavor, and still creamy too! Loved it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2009

      55

      Very chunky, creamy & flavorful. I used sweet corn, and it gave the chowder a nice overall sweetness. Made with chicken stock (fish stock is hard to find here) and bay scallops. Good recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Scallop Chowder

    Serving Size: 1 (464 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 396.7
     
    Calories from Fat 117
    29%
    Total Fat 13.0 g
    20%
    Saturated Fat 5.5 g
    27%
    Cholesterol 57.9 mg
    19%
    Sodium 420.7 mg
    17%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.3 g
    17%
    Protein 26.7 g
    53%

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