Chef John's Bay Scallop Chowder
Chef John's recipe for bay scallop chowder is packed with bacon, potatoes, scallops, and just the right amount of heat.
I liked the flavor of this and it was really easy a quick to make. The soup/broth looked a little strange almost a buttery appearance of oil/water trying to separate. But the flavor made it well worth to try again. I may modify to some creamier chowder ingredients.
I made just as recipe indicates, except I doubled the chicken broth, because I didn’t have the clam juice on hand. Next time, I’ll get the clam juice, and mash the potatoes a bit. Still delicious as made!
The only thing I did a little different was used the whole can of chicken broth and a pint of the cream. Absolutely delicious. I’m eating some leftover now. I reheated at a gentle setting and it’s perfect. This is a real keeper!
Being on lockdown I didn’t have a couple of ingredients but this turned out great! I doubled the chicken broth as I didn’t have clam juice. I also left out the Fresno chili. The only other thing I changed was about 3 minutes before I added the scallops, I put in about a cup of Trader Joe’s frozen roasted corn. The crispy corn added a different texture and it tasted great. I’ll definitely make this again.
Delicious and super easy. I had a bag of uncooked shrimp I added with the scallops and even my picky teenagers ate three bowls! Will definitely make throughout Fall and Winter
Loved this recipe so easy and delicious. I had some scallops that I froze and it was too much for dinner so used them in the recipe not to have wasted food. I didn't have a pound so added a can of clams. Delicious!
I loved this. I made two small changed, though I would have given it a "5" rating even without the changes. First, I omitted the bacon, as I follow a pescetarian diet. I also added mixed, sliced mushrooms (cremini, shittake, oyster, portabello) during the step where you add the celery, then cooked for 5 minutes before the next step. I love mushrooms, as they help to add earthiness when you have to omit meat from a recipe. ***Advice to those wondering about reheating: this worked AMAZING for me, as I was cooking it only for myself and knew I'd be eating it over several days: Make the chowder, but stop right before adding the scallops. Portion out the amount you aren't eating that day, Cool and refrigerate. Finish the recipe for the part you want to eat right then. When you want to eat the remainder of the chowder, heat the scallop-less chowder on the stovetop. When it starts to simmer, add your scallops, cook for 2 minutes, and done! Finish off with your lemon zest and tarragon. It actually tasted b