Scallop and Bacon Chowder Recipe

Name: Scallop and Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (packed) fresh Italian parsley; 3/4 cup olive oil; 1/2 teaspoon salt; 8 ounces bacon, coarsely chopped; 2 large leeks (white and pale green parts only), thinly sliced; 3 garlic cloves, chopped; 1 tablespoon chopped fresh thyme; 1 1/2 cups frozen corn kernels; 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces; 3 8-ounce bottles clam juice; 1 cup whipping cream; 1 pound bay scallops, connective tissue removed

Servings: persons

1 cup (packed) fresh Italian parsley
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks (white and pale green parts only), thinly sliced
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 1/2 cups frozen corn kernels
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
3 8-ounce bottles clam juice
1 cup whipping cream
1 pound bay scallops, connective tissue removed

1
Blend parsley, oil, and salt in blender until smooth.
2
Pour into small bowl.
3
(Parsley oil can be made 1 day ahead.
4
Cover and refrigerate.
5
Bring to room temperature before using.)
6
Cook bacon in heavy large pot over medium-high heat until crisp and brown.
7
Using slotted spoon, transfer bacon to paper towels to drain.
8
Pour off all but 3 tablespoons drippings from pot.
9
Add leeks, garlic, and thyme to pot and saute until leeks begin to soften, about 3 minutes.
10
Add corn and saute 2 minutes.
11
Add potatoes, clam juice, and cream; bring to boil.
12
Reduce heat and simmer until potatoes are tender, about 10 minutes.
13
Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes.
14
Season to taste with salt and pepper.
15
Ladle chowder into bowls.
16
Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve.

1255

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

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup (packed) fresh Italian parsley, 3/4 cup olive oil, 1/2 teaspoon salt, 8 ounces bacon, coarsely chopped, and more.

Yes, Scallop and Bacon 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!

Scallop and Bacon Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions