Bay Scallop Chowder

Bay Scallop Chowder

37 Reviews 1 Pic
Kathy J. Bourdess
Recipe by  Kathy J. Bourdess

“Excellent chowder for the holidays. This recipe can also be made with other seafood.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
  2. In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
  3. In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.

Share It

Reviews (37)

Rate This Recipe
RiverRat61
33

RiverRat61

Very good recipe, I have made this on 4 different occasions with 3 different seafood ingredients ,bay scallops, alaskan king crab and shrimp. All 4 times it was great. I didn't change anything else in the recipe except for adding 1 tsp of Old Bay Seasoning.

RHONDAMARY
30

RHONDAMARY

This chowder isfantastic. Real New England flavor. The scallops break up into small pieces and the blended carrots and vegetables add a wonderful body. A meal in itself. A+

Scfkwoop
28

Scfkwoop

This was amazing! I did reduce the amount of mushrooms per the suggestion of one other reviewer... One pound per batch would have been way too much. I made three batches, and used about 12 oz. mushrooms total. The heavy cream/egg yolk mixture makes the recipie. Smell the mixture prior to adding it -- and then after adding it. So rich, so good. I actually used more scallops than called for, and I also added about 1/3 lb. of medium-small shrimp per batch... I intentionally broke the scallops up a bit with a whisk while cooking (I used large scallops) to make it more evenly distributed. All in all, excellent flavor. One reviewer had said they'd used 5 potatoes vs. 3... I used three. I think 5 would have made it a little too thick for my taste. This will definitely become a regular in my book. Regards.

More Reviews

Similar Recipes

Gramma Brown's Corn Chowder
(181)

Gramma Brown's Corn Chowder

Shrimp Chowder
(111)

Shrimp Chowder

Easy Corn and Crab Chowder
(73)

Easy Corn and Crab Chowder

Clam Chowder Canadian Military Style
(60)

Clam Chowder Canadian Military Style

Creamy Scallop Chowder
(64)

Creamy Scallop Chowder

Fish Chowder II
(49)

Fish Chowder II

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 591 cal
  • 30%
  • Fat
  • 31 g
  • 48%
  • Carbs
  • 42.8 g
  • 14%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 1174 mg
  • 47%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Gramma Brown's Corn Chowder

>

next recipe:

Fish Chowder II