Chef John's Bay Scallop Chowder

Name: Chef John's Bay Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 2 teaspoons olive oil; 2 slices bacon, cut into small pieces; 1/2 yellow onion, diced; 1 rib celery, diced; 2 cloves garlic, minced; 1 (8 ounce) bottle clam juice; 1 cup low-sodium chicken broth; 1 cup cubed Yukon Gold potatoes; 1 pinch cayenne pepper, or to taste; freshly ground black pepper to taste; 1/2 cup heavy whipping cream; 1 red Fresno chile pepper, diced; 1 teaspoon lemon zest; salt to taste; 1 pound bay scallops; 1 tablespoon chopped fresh tarragon

⏱️ Ready in 45 min 🥄 Prep 15 min 🔥 Cook 30 min 👥 4 servings 👁️ 2 views

Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 15 min

Cook 30 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 300

% Daily Value*

Total Fat 11.1g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 642mg 28%

Total Carbohydrate 17.2g 6%

Dietary Fiber 1.6g 6%

Total Sugars 1.8g

Protein 32.9g 66%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes.

Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes.

Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.

Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes.

Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes.

Season with lemon zest and salt.

Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes.

Remove from heat; stir in tarragon.