This delicious Smoky Scallop Chowder really sticks to your ribs and you can make all in one pot!
Chowders come in many shapes and forms, salmon chowder, clam chowder, manhattan clam chowder, mixed fish chowders.
This one is super simple with bay scallops and the smoked paprika gives it a subtle extra kick of flavour.
It will easily serve 8 people as a starter course or beside a sandwich for lunch. If you want it to be the whole meal you might plan on 6 servings.
Chef's Tips
- try to cut the vegetables the same size and fairly small. You don't want to have to 'cut' your soup!
- you can substitute fresh baby potatoes or gourmet potatoes finely chopped without peeling. More fiber and nutrients!
- You can reduce the water to 1 ½ cups and add ½ cup of clam juice if you like
I served it with this delicious No Knead Dill Bread. It is made with ricotta cheese and is dense and moist. A perfect partner for this chowder!
Wine Pairing
An unoaked white wine such as a Pinot Grigio, A Muscadet Sèvre et Maine, or a Soave would go perfectly here. A white Rioja would be another good choice.
FAQs
Yukon Gold potatoes were recommended because they hold their shape well after they are cooked but you can use an type of potato you like.
Any firm white fish would work. Shrimp would be okay but be aware that substituting other seafood for the scallops will change the flavour profile of the chowder.
You could use cream instead of milk if you like. The cream would make it very rich so I would recommend you still use equal parts water and not substitute cream for all the liquid called for.
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Smoky Scallop Chowder
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 4 slices bacon diced
- 2 Yukon Gold potatoes peeled and finely diced
- 2 stalks celery finely chopped
- 1 medium onion finely chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 4 tsps flour
- 2 cups milk
- 2 cups water
- 1 lb bay scallops
- 2 Tbsps parsley
- 2 tsps lemon juice
Instructions
- In a large dutch oven, fry the bacon bits til crisp and remove from pan.
- Add the potatoes, celery,onion, paprika, salt and pepper to pan and saute over medium high heat til soft about 7 minutes.
- Sprinkle the flour over the vegetables in the pot and cook for 1-2 minutes. Whisk in liquids and bring to a simmer. Add bacon back in and simmer about 15 minutes. Stir frequently and do not let it come to a rolling boil to avoid a skin forming on the top.
- Add the scallops and parsley and cook about 3 minutes until scallops are opaque.
- Discard the bay leaf and stir in the lemon juice just before serving.
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