Scallop Chowder
A rich, quick, and easy scallop chowder features bacon and potatoes, offering a unique take on traditional chowder by using scallops instead of clams.
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Instructions
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Cook bacon in a large stockpot until crisp; remove, crumble, and set aside, reserving the drippings.
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Cook scallops in the bacon drippings for 3 to 4 minutes until opaque; remove and set aside.
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Add onion, potatoes, and celery to the pot and cook for 3 to 4 minutes.
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Stir in the fish stock, bring to a boil, then reduce heat and simmer for 8 to 10 minutes until potatoes are tender.
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In a bowl, whisk together flour, marjoram, pepper, and milk until blended.
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Add the flour mixture and drained corn to the pot, bring to a simmer, and cook for 12 minutes, stirring often until the soup thickens.
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Return the cooked scallops to the pot and simmer for 3 to 4 minutes until thoroughly heated.
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Ladle into bowls and top with the crumbled bacon.