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Scallop and Bacon Chowder in 30 Minutes or Less
Scallops, bacon, and vegetables in a delicious chowder made in under 30 minutes.
Course
Soup
Cuisine
American
Keyword
30 minute meals, 30 Minutes or less, Bacon, Chowder, Quick Meals, Scallops
Total Time
28
minutes
minutes
Servings
4
Servings
Author
Chef Ben Kelly
Ingredients
8
Sea Scallops
3
Strips of Diced Bacon
½
cup
Diced Celery
½
cup
Diced Onion
1-2
tbsp
Chopped Parsley
2
tbsp
Butter
2
tbsp
Flour
236
ml
Bottle Clam Juice
2
Cups
Water
or Chicken or Fish stock
500
ml
Whipping Cream
1 ½
cup
Small Diced Potatoes
Salt and Pepper to taste
1
tbsp
Canola Oil
Instructions
Heat a pot over medium-high heat, then add in the oil.
Pat the scallops dry with a paper towel, remove the foot, season with salt and pepper, and sear on both sides in the hot oil.
Remove the scallops from the pot and on to a plate.
Drain any excess oil out of the pot and add in the bacon, cook until crisp.
Once again drain off the oil, but this time leave about 2 tbsp in the pot. If there is not 2 tbsp of oil, add in the butter.
Add the celery and onion into the pot along with the bacon and cook for about 3 minutes.
Add 2 tbsp of butter into the pot along with the garlic. Cook for about 1 minute then sprinkle in the flour and stir to combine.
Once the flour is fully incorporated, add in the clam juice. Cook until thick then add in the water and potatoes.
Bring the pot to a boil and cook until the vegetables are cooked through about 10 minutes.
Add the cream into the pot.
Cut the scallops into quarters and add them into the pot along with the parsley.
Taste the chowder, season to taste with salt and pepper, and serve with crackers or biscuits.