Fundy Scallop Chowder
A rich cream chowder built around sweet Bay of Fundy scallops, kept simple so the scallops remain the centrepiece.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •Large soup pot
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 20 g
- carbs
- 22 g
- protein
- 22 g
- calories
- 360
Instructions
- 1
Melt the butter in the pot and cook the onion and celery until soft.
- 2
Add the potatoes and stock, and simmer for 15 minutes until the potatoes are tender.
- 3
Stir in the milk and cream, and warm gently without boiling.
- 4
Season with salt and pepper.
- 5
If the scallops are large, sear them briefly in a separate hot pan for extra flavour, then add all the scallops to the chowder for the final 3-4 minutes of gentle simmering.
- 6
Serve as soon as the scallops turn opaque and just firm.
Chef's tips
Scallops overcook fast; pull the pot off the heat the moment they turn opaque.
Ingredient substitutions
- sea scallops → bay scallops, which are smaller and need even less cooking time
Storage
Keeps refrigerated up to 2 days.
Reheating
Reheat gently over low heat; avoid boiling to protect the scallops' texture.
Common mistakes to avoid
- •Overcooking the scallops until rubbery
- •Boiling the dairy base
Serving suggestions
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