Bean N' Bay Scallop Chowder Recipe

Name: Bean N' Bay Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 large shallots, minced; 3 stalks celery, sliced; 1/2 lb butter, divided; 4 cups chicken or vegetable stock; 1 cup dry white wine; 1 cup milk; 1 large tomato, chopped, or 1/2 can tomatoes, chopped or diced; 1/2 lb bay scallops; flour for dredging; 1 can corn, drained, or1 cup frozen; 2 cans white beans, rinsed & drained; 1 TB basil dried; 1 TB tumeric; sea salt & pepper to taste

Servings: persons

1 large onion, chopped
2 large shallots, minced
3 stalks celery, sliced
1/2 lb butter, divided
4 cups chicken or vegetable stock
1 cup dry white wine
1 cup milk
1 large tomato, chopped, or 1/2 can tomatoes, chopped or diced
1/2 lb bay scallops
flour for dredging
1 can corn, drained, or1 cup frozen
2 cans white beans, rinsed & drained
1 TB basil dried
1 TB tumeric
sea salt & pepper to taste

1
In 2 qt stock pot melt 1 stick butter. Add onion, shallot, and celery and saute until translucent.
2
Dredge scallops in flour.
3
In separate saute pan, melt 2-4 TB butter and add scallops. Cook over medium heat approximately 5 minutes or until scallops have a golden coating.
4
Add scallops to onion/celery mix.
5
Add 4 cups stock/broth to pot
6
Add 1 cup white wine
7
Add 1 c milk
8
Add white beans and over medium heat cook soup approx 10 minutes.
9
Add corn and continue cooking approximately 5-8 more minutes.
10
Turn heat down to low, add tomatoes, and continue cooking 10 minutes.

1236

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 large onion, chopped, 2 large shallots, minced, 3 stalks celery, sliced, 1/2 lb butter, divided, and more.

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

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

That's it — enjoy your meal!

Bean N' Bay Scallop Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions