Scallop Chowder

This take on the traditional New England soup uses scallops instead of clams for a delicious variation on the theme of milk, cream and seafood.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 4 - 6 servings
scallop chowder

Ingredients

  • 3 bacon slices chopped
  • 2 tbsp (30 mL) butter
  • 2 cups (500 mL) leek (white part only) chopped finely
  • 3 cups (750 mL) clam juice
  • 2 large potatoes peeled and cut in 1/2-inch (1 cm) dice
  • 1 cup (250 mL) Milk
  • 1/2 cup (125 mL) 15 % cream
  • Freshly ground pepper to taste
  • 1 lb (450 g) scallops in even-sized pieces
  • Celery heart leaves
  • A pinch of Cayenne pepper

Preparation

In a soup pot, place bacon, butter and leek and sweat for 10 min without browning. Add clam juice and potatoes. Bring to a full boil, reduce the heat and simmer, covered, for 12 min or until potatoes are cooked. Add milk.

Using a ladle, transfer half the soup to a blender. Pulse until smooth. Return to the soup pot.

Add cream, season with pepper and reheat. Add scallops and poach 1 or 2 min until slightly cooked.

Serve soup in shallow bowls garnished with celery leaves and sprinkled with cayenne to taste.

Tips

In the summer, you can add 1 cup (250 mL) of cooked corn kernels towards the end of the cooking time.

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Nutrition

Nutritional Information

per serving
Energy: 216 Calories
Protein: 16 g
Carbohydrate: 21 g
Fat: 8 g
Fibre: 2.3 g
Sodium: 805 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 9 % / 102 mg
Vitamin B12: 70 %
Phosphorus: 36 %
Selenium: 34 %
Folate: 22 %