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Chef John's Bay Scallop Chowder

Chef John's Bay Scallop Chowder

Cost $20, save $15

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $20

INGREDIENTS

  • Oil and Fat

    • 2 teaspoons olive oil
    • 2 slices bacon, cut into small pieces

  • Vegetables and Aromatics

    • 🧅 ½ yellow onion, diced
    • 1 rib celery, diced
    • 🧄 2 cloves garlic, minced

  • Liquids and Broths

    • 1 (8 ounce) bottle clam juice
    • 1 cup low-sodium chicken broth
    • ½ cup heavy whipping cream

  • Starch

    • 1 cup cubed Yukon Gold potatoes

  • Seasonings

    • 1 pinch cayenne pepper, or to taste
    • freshly ground black pepper to taste
    • 1 teaspoon lemon zest
    • salt to taste

  • Seafood

    • 1 pound bay scallops

  • Herbs

    • 1 tablespoon chopped fresh tarragon

  • Additional Flavor

    • 1 red Fresno chile pepper, diced

STEPS

1

Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.

2

Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes.

3

Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.

4

Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

NUTRIENTS

Per 1 serving

🔥

300

Calories

  • 33
    Protein
  • 17
    Carbs
  • 11
    Fats

💡 Mash some of the potatoes for a thicker, more traditional chowder base.Add more cayenne pepper if you prefer a spicier soup.Fresh tarragon will elevate the flavors; don't substitute with dried if possible.