Scallop Chowder Recipe: Creamy, Tender & Not Overcooked
Scallop Chowder Recipe
Scallop chowder is simple in principle: build a flavorful soup base first, then add the scallops only at the end. The most common mistake is simmering scallops too long, which makes them firm and rubbery regardless of quality.
Browse current Scallops, including Jumbo Sea Scallops and Hokkaido Scallops.
Ingredients
- 1 lb scallops
- 4 strips bacon, diced, optional
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 celery stalks, sliced
- 1 carrot, diced
- 2 medium Yukon Gold potatoes, cut into small cubes
- 4 cups seafood stock or diluted clam juice
- 2 cups heavy cream
- 1 bay leaf
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- Black or white pepper
- Salt as needed
- Chopped parsley for serving
Build the Chowder Base
- Render the bacon in a heavy pot until crisp. Remove and reserve it.
- Add butter if needed, then cook onion, celery and carrot until softened without heavy browning.
- Add potatoes, bay leaf and thyme.
- Pour in the seafood stock and simmer until the potatoes are tender.
- Remove the bay leaf, add cream, and return the chowder to a gentle simmer. Do not boil hard.
When to Add the Scallops
Add scallops only after the base is finished. Jumbo sea scallops may need roughly 2–3 minutes in a gently simmering chowder. Smaller scallops can cook even faster. Remove the pot from heat when the scallops are just opaque; carry-over heat will continue cooking them in the bowl.
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Exact time varies by size, temperature and whether scallops are whole or cut, so use appearance and texture rather than one universal number.
About “Live” Scallops
True live in-shell scallops can provide shell liquor that adds flavor to chowder. Strain that liquid carefully before adding it to the stock. Most retail scallops are sold shucked, chilled or frozen rather than live in shell, and they work perfectly well in this recipe.
Smoked Scallop Variation
Replace part of the fresh scallops with Smoked Weathervane Scallops. Because smoked scallops are already cooked, add them with the cream to flavor the broth, then add fresh scallops only at the end for texture.
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Coconut-Lemongrass Variation
Replace heavy cream with full-fat coconut milk plus additional seafood stock. Omit bacon, add bruised lemongrass and fresh ginger with the potatoes, and season with fish sauce. Finish with lime juice and cilantro after cooking.
How to Keep Scallops Tender
- Add them at the end, not at the start.
- Keep the liquid at a gentle simmer rather than a rolling boil.
- Remove from heat as soon as the scallops are just opaque.
- Do not hold the finished chowder hot for a long time after adding scallops.
Make-Ahead Method
Prepare the chowder base ahead without the scallops, cool it promptly, and refrigerate. Reheat the base gently, then add fresh scallops only when you are ready to serve. This produces much better texture than reheating scallops that have already been cooked in the soup.
What to Serve with Scallop Chowder
Crusty bread, oyster crackers or a simple green salad are enough. The chowder is rich, so uncomplicated sides work best.
Frequently Asked Questions
Why do scallops become rubbery?
They contain little connective tissue and cook quickly. Prolonged heat causes the proteins to tighten and squeeze out moisture.
Can I use frozen scallops?
Yes. Thaw them in the refrigerator, drain and pat dry before adding them to the finished chowder base.
Can I make scallop chowder a day ahead?
Make the base ahead, but add the scallops when reheating for service.
Which scallop size is best?
Large sea scallops give distinct pieces, while smaller scallops distribute more evenly through the soup. Both work if cooking time is adjusted.
Bottom Line
Finish the chowder base first, add scallops last, and stop cooking early. That one technique matters more than any complicated seasoning. Explore the Scallops Collection for current options.
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