Bay scallop chowder

Chef John's recipe for bay scallop chowder is packed with bacon, potatoes, scallops, and just the right amount of heat.

A creamy chowder that showcases the mild flavor of scallops.

In a deep skillet, add bacon and set the heat to medium; sauté until it starts to brown, about 7 minutes. Add onions and carrots with a small pinch of sea salt;...

Creamy veggie chowder with scallops, bacon, and corn. Make this scallop chowder when you need something comforting, yet light, and quick!

With bacon, leeks, and bay scallops, this isn’t your ordinary corn chowder. Using the pulp scraped from fresh corn cobs added extra sweet-corn flavor while thickening the chowder.

Soup weather is officially here and I couldn’t be happier! There’s not much that’ better than warm soup eaten out of a bread bowl, is there? This seafood chowder was inspired by one that I had a few week ago at The Original Soup Man; I love how thick and rich it was and couldn’t get enough of the sweet bay scallops. I drank every last drop and left with plans to recreate it at home ASAP! | @HealthyDelish #seafoodchowder #easyseafoodchowder #howtomakeseafoodchowder #reipesforlent #lentrecipes

In this seafood chowder, scallops and mushrooms are sauteed in white wine and butter before adding them to a creamy chicken broth and vegetable soup base seasoned with parsley and thyme.

Costello describes this elegant, cream-enriched soup as “New England in a bowl.” She likes to serve it as a first course to a seafood-themed dinner on Christmas Eve; garnished with caviar, it would make a luxurious addition to a New Year’s Eve menu, too. If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

My creamy crab and scallop chowder begins with frying bacon, as all the best recipes do. Pour in the whipping cream, add a whole pound of crabmeat AND a pound of bay scallops, for a deliciously rich mouthful in every spoon.

A rich scallop chowder made with milk instead of cream plus mushrooms, garlic, leeks, and a dash of sherry.