Bay Scallop Chowder (Creamy Scallop and Bacon Soup)
Bay Scallop Chowder (Creamy Scallop and Bacon Soup)
If you are a fan of chowders and soups this is sure to be a hit. A very easy, incredibly delicious scallop chowder.


  • 2 tsp olive oil
  • 2 slices bacon
  • 1/2 yellow onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 1 (8-oz) bottle clam juice
  • 1 cup low sodium chicken broth
  • 1 red Frenso chili, fine dice
  • 1/2 cup cream
  • 1 cup cubed Yukon gold potatoes
  • freshly ground black pepper
  • pinch of cayenne
  • salt to taste
  • 1 tsp fresh lemon zest
  • 1 pound bay scallops
  • 1 tbsp fresh tarragon


  1. Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
  2. Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
  3. Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.


  • If you want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

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