Bay Scallop Chowder

Bay Scallop Chowder

37

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

servings 591 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 1174 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

37
  1. 47 Ratings

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Most helpful positive review

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 e...

Most helpful critical review

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...

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 e...

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+

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...

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. ...

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...

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

WOW, THIS IS A WONDERFUL CHOWDER THAT EVERYONE LOVES. I USE SKIM MILK INSTEAD OF WHIPPING CREAM AND IT STILL TASTES DEVINE. I HIGHLY SUGGEST THIS.

I made this tonight and I personally love the fact that it's so different from any other. I thought the carrots and the blending was strange but it all makes sense once you've made it. I can't...

I made this for New Years Day and It was GREAT! The flavor was perfect. Could not find Bay Scallops had to use Sea Scallops but still great. We will be having this again and again! Thanks Kathy