Total Time
Prep 15 mins
Cook 35 mins

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

Ingredients Nutrition


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

5 5

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

5 5

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

5 5

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!