Bay Scallop Chowder Recipe -
Bay Scallop Chowder Recipe

Bay Scallop Chowder

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2005

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.

Most Helpful Critical Review
Nov 24, 2010

I made this recipe the day before wanting to eat it, and I have to say it was better the first day. It is time consuming to make, which really wasn't an issue but I feel that with the time that it took it wasn't worth it.....

Jan 04, 2004

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+

Nov 17, 2004

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.

Apr 24, 2008

I am shocked this does not have more reviews. I love this. Ive made it about 10 times in the past 2 years and all the time it comes out delicious. Everyone who loves seafood just wolfs it down. Even those who are not wild about seafood and mushrooms have admitted its delicious. I often add extra scallops and / or mushrooms and it always turns out great. I intend to try it with shrimp and maybe lobster. I serve with crust fench bread for dipping. The hardest part is the chopping (tedious and time consuming because you want the veggies sliced up as small as possible) and the pureeing because I always do it when the veggies are warm and it gets hot and the mixture is thick but its not really a complicated recipe, just time consuming for a novice cook such as myself.

Nov 12, 2006

This was good. I added 1 tsp. of Old Bay and a can of whole kernel corn. I didn't have fresh mushrooms, so I added a small can, but could have left it out and will next time. After pureeing the cooked vegetables, I decided I wanted some chunks of potato and so added four small diced potatoes. I also didn't have any white wine, but don't think it would have made this any better anyway. This was very good. Thanks.

Jan 04, 2004

Love this dish. I added only 3/4 lb of scallops and 1 more potato and 1/2 lb of salad shrimp

Feb 03, 2005



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  • Calories
  • 591 kcal
  • 30%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 1174 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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