Bay Scallop Chowder Recipe - Creamy Scallop and Bacon Soup
by Food Wishes
This Bay Scallop Chowder is a restaurant-quality seafood soup that combines sweet bay scallops with smoky bacon in a silky cream-based broth. The slow cooker method ensures the scallops remain tender whilst the flavours meld beautifully. With potatoes, onions, and celery forming the classic chowder base, this is an impressive yet achievable dish that tastes far more complicated than it is. Ideal for seafood lovers looking for a warming, luxurious meal that feels special without requiring complex techniques
Watch: Bay Scallop Chowder Recipe - Creamy Scallop and Bacon Soup
Original recipe video — click to play
Original method: 45 minutes stovetop
Ingredients
Main
- 150 g Bacon rashers, chopped
Brown in a frying pan first for maximum flavour
- 450 g Bay scallops, whole or halved if large
Add in final 30 minutes of cooking on Low (or final 15 minutes on High) to keep tender
Base
- 1 medium Onion, finely diced
- 2 stalks Celery stalks, diced
- 400 g Potatoes, peeled and diced small
Liquid
- 750 ml Fish or vegetable stock
Reduced quantity for slow cooker to prevent watery result
Seasoning
- 25 g Butter
For cooking aromatics
- to taste Sea salt
- to taste Black pepper, freshly ground
Finish
- 200 ml Double cream
Stir in during final 5 minutes to prevent curdling
- 15 g Fresh parsley, finely chopped(optional)
Garnish just before serving
- 2 sprigs Fresh thyme, fresh or 0.5 tsp dried(optional)
Method
- 1
Cook the bacon rashers in a frying pan over a medium heat until crispy. Remove with a slotted spoon and set aside, reserving 15 ml (1 tablespoon) of the bacon fat in the pan.
~8 minsTip: This adds flavour to the chowder base
- 2
In the same pan, melt the butter with the reserved bacon fat over a medium heat. Add the diced onion and celery, cooking gently for 5 minutes until softened and fragrant.
~5 mins - 3
Transfer the softened onion, celery, and any pan juices to your slow cooker. Add the diced potatoes, stock, thyme, and the cooked bacon pieces.
~2 mins - 4
Cover and cook on Low for 5 hours and 30 minutes, or on High for 2 hours and 45 minutes, until the potatoes are very tender.
~5 hrs 30 minsTip: Do not add scallops yet
- 5
Add the bay scallops to the slow cooker. Cook on Low for a further 30 minutes, or on High for a further 15 minutes, until the scallops are just cooked through and tender.
~30 minsTip: Scallops cook very quickly; avoid overcooking or they will become rubbery
- 6
Stir in the double cream during the final 5 minutes of cooking. Taste and season generously with sea salt and freshly ground black pepper.
~5 minsTip: Adding cream at the end prevents it from curdling at high temperatures
- 7
Ladle the chowder into serving bowls and garnish with fresh chopped parsley if desired. Serve hot.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, frozen scallops work well. Thaw them completely before adding and pat dry with kitchen paper to remove excess moisture. Add them in the final 30 minutes on Low as specified. Frozen scallops are sometimes slightly more watery, so ensure they're well-drained
Comments
No comments yet — be the first to share your experience!