1/2 Photos of Scallop Chowder
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
My Private Note
Units: US | Metric
- 1In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
- 2In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
- 3Remove scallops from pot and set aside.
- 4In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
- 5Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
- 6In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
- 7Add to pot along with drained corn and bring to a simmer.
- 8Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
- 9Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.
Browse Our Top Chowders Recipes
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
- Total Fat 13.0 g
- Saturated Fat 5.5 g
- Cholesterol 57.9 mg
- Sodium 420.7 mg
- Total Carbohydrate 46.1 g
- Dietary Fiber 3.9 g
- Sugars 4.3 g
- Protein 26.7 g