Creamy Bay Scallop Chowder

Who knew a chilly autumn morning could lead to such a delicious culinary adventure?

It was a crisp autumn morning, the kind that makes you want to curl up with a good book and a warm bowl of something comforting. As I drove to my friend’s house for our usual morning coffee, my mind wandered to the kitchen. A pot of soup, perhaps? But what kind?

Then, it hit me: creamy bay scallop chowder. A dish I hadn’t savored in years. The memory of that rich, velvety soup, filled with tender scallops and potatoes, was enough to pique my excitement.

The chowder turned out just as I remembered: rich, creamy, and full of flavor. The sweet, tender scallops were the perfect contrast to the hearty potatoes and onions. pairing it with a freshly baked loaf of bread made from frozen dough.

As I ate my first bite, a wave of nostalgia washed over me. The creamy, buttery broth was decedent. Each spoonful was a delightful blend of flavors and textures: tender scallops, hearty potatoes, and a subtle hint of sweetness from the corn.

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This recipe is easy to make and can be customized to your liking. You can add more or less milk or cream, depending on how thick you want the chowder to be. You can also add different herbs and spices, such as thyme, rosemary, or bay leaves.

This Creamy Bay Scallop Chowder is a delicious and comforting dish that is perfect for any occasion. Whether you’re entertaining guests or simply looking for a hearty meal, this chowder is sure to please.

Creamy Bay Scallop Chowder

Indulge in the ultimate comfort food with this creamy bay scallop chowder. It's rich and flavorful and is packed with tender scallops, creamy potatoes, and a hint of sweetness from corn. Every spoonful is a delightful blend of textures and tastes. Perfect for a cozy night in or a special occasion.

Soup

Author: Paula @ Gracefilled Moments Cuisine: American Courses: Soups & Chowders

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Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Beginner Servings: 6

Ingredients

Servings

• 8 oz Bay Scallops (1/2 of a 16oz bag of frozen scallops)

• 8 oz Diced Ham

• 6 Large Yellow Potatoes (Cubed)

• 1 Cup Heavy Whipping Cream

• 1 Cup Milk

• 32 oz Chicken Broth

• ¹⁄₃ Cup Green Onion (Chopped)

• 2 Tbsp Fresh Parsley (Washed and chopped)

• 10 oz Frozen Carrots (Thawed)

• 10 Oz Frozen Sweet Corn (Thawed)

• 2 Tbsp Paprika (Adds a smokey flavor)

• 1 Tbsp Minced garlic

• 1 tsp Celery salt

• 2 Tbsp Butter (For roux)

• 2 Tbsp Corn starch (For roux)

Instructions

1. Measure out wet and dry ingredients, chop potatoes, green onions, parsley and ham.

1. Prepare your roux melting the 2 Tbsp of butter in a dutch oven or stock pot. Add the 2 Tbsp of cornstarch. Wisk quickly until smooth.

1. Slowly pour in the heavy whipping cream again wisking quickly.

1. Add milk and wisk thoroughly.

1. Add chicken broth and wisk until combined.

1. Turn stovetop on medium heat

1. Add potatoes, ham, frozen corn and carrots, green onions and parsley, minced garlic, paprika, and celery salt. And stir.

1. In a skillet sear bay scallops until slightly browned. It's okay if not all of them are browned they will cook fine in the soup

1. now, add scallops to the soup pot

1. Bring to a boil

1. Once boiling reduce heat to medium and boil for around 40 minutes (I had to add an additional boiling time of 20 more minutes because the carrots were a bit hard. 40+20=50 minutes of boiling time)

1. Soup is done when you can pierce potatoes easily with a fork. Check the carrots with a fork too for your doneness preference

1. Serve hot and Enjoy!

Notes

You will need:

Dutch oven or stock pot, skillet, measuring spoons and cups, sharp knives, spatula, spoon for stirring and lade.

What goes with it?

Serve with saltine crackers, croutons, Ritz crackers, homemade bread.

Sandwiches go great with soup, too.

Storage

Keeps in refrigerator for 5 days in storage containers.

Keywords: Chowder, Scallop, Soup, creamy soup, Bay scallops, Bay scallop chowder, comfort food, Autumn,