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Creamy Scallop Chowder
April 05, 2009

This recipe is a great starter - it's got it mostly right. Here are the changes I made - this chowder came out absolutely delicious. it tasted like lobster bisque. 1. chop up two slices of bacon and brown in the stock pot until almost crunchy; remove from pan and drain on paper towel. 2. add two tablespoons of butter to the bacon drippings, melt on low heat, add the scallops and cook on each side for 1 minute each; remove scallops and set on a plate. 3. add a little more butter, throw in the onions and cook for two minutes; add the rest of the veggies (i used potatoes, carrots, celery at this point) and cook for another maybe 4 minutes. 4. add approx. 2 cups of chicken stock and bring up to a boil; then simmer for 10 minutes. 5. after that - add 1/4 cup of flour, 2 1/2 cups of milk, pepper, some spices (i used a little thyme and oregano). 6. cook until the soup thickens - another 10 minutes or so. 7. quarter the scallops and throw back into the pot. 8. add 1/4 cup to the soup and stir in. simmer for 4 minutes and then remove from heat. i am so pleased with how this came out. i'm tempted to eat more of it but i'll hold back :)

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