How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke and Scallop Chowder?

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon olive oil, 1 cup red onion, finely chopped, 1 clove garlic, minced, and more.

Is Artichoke and Scallop Chowder suitable as seafood?

Yes, Artichoke and Scallop Chowder falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Artichoke and Scallop Chowder?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke and Scallop Chowder Recipe

Name: Artichoke and Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 cup red onion, finely chopped; 1 clove garlic, minced; 2 tablespoons fresh lemon juice; 3 cups clam juice or 3 cups chicken broth; 3 cups heavy cream; 1 ½ cups canned artichoke hearts (not the marinated kind) or 1 ½ cups frozen artichoke hearts, tough outside leaves removed, diced (not the marinated kind); 2 12 lbs bay scallops, rinsed and patted dry; ¼ teaspoon salt, to taste; ⅛ teaspoon white pepper, to taste (tricolor is tasty, too); ⅛ teaspoon cayenne, to taste; 1 dash nutmeg; 1 tablespoon fresh chives, minced

Warm up with this hearty Artichoke and Scallop Chowder recipe. Made with butter, olive oil, red onion and clove garlic. Easy step-by-step instructions i…

This Artichoke and Scallop Chowder relies on simple, everyday ingredients such as butter, olive oil, red onion, finely chopped and garlic, minced. It comes together quickly and makes 4 servings, at about 1024 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

1024

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Artichoke and Scallop Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

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