Irish Scallop Chowder Recipe

Name: Irish Scallop Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons unsalted butter; 9 ounces sea scallops, quartered; 4 slices bacon, chopped; 1 large onion, peeled and chopped; 2 stalks celery, diced; 2 carrots, peeled and diced; 3 medium russet potatoes, peeled and diced (or use Yukon Gold); 2 sprigs fresh thyme; 3 tablespoons fresh Italian parsley, chopped; 2 cups chicken broth (or vegetable broth); 2 cups whole milk, scalded; 9 ounces seafood, cooked (see recipe description); 1 tablespoon fresh lemon juice; salt and pepper, to taste

Servings: persons

3 1/2 tablespoons unsalted butter
9 ounces sea scallops, quartered
4 slices bacon, chopped
1 large onion, peeled and chopped
2 stalks celery, diced
2 carrots, peeled and diced
3 medium russet potatoes, peeled and diced (or use Yukon Gold)
2 sprigs fresh thyme
3 tablespoons fresh Italian parsley, chopped
2 cups chicken broth (or vegetable broth)
2 cups whole milk, scalded
9 ounces seafood, cooked (see recipe description)
1 tablespoon fresh lemon juice
salt and pepper, to taste

1
Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
2
Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
3
Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
4
Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
5
Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
6
Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
7
Check seasonings, and add lemon juice.
8
Ladle into warm bowls and sprinkle with remaining parsley.

615

kcal

Calories

Fat

Carbs

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.

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 14 ingredients. The key ingredients include: 3 1/2 tablespoons unsalted butter, 9 ounces sea scallops, quartered, 4 slices bacon, chopped, 1 large onion, peeled and chopped, and more.

Yes, Irish 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!

Irish Scallop Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions