Luscious scallop chowder

    1 hour

    This supremely delicious scallop chowder is an excellent starter for the festive season. If you are not keen on scallops or something else is on offer, this recipe can also be made with other types of seafood.

    68 people made this

    Serves: 4 

    • 750ml chicken stock
    • 1 carrot, chopped
    • 1 stick celery, chopped
    • 1 onion, chopped
    • 3 potatoes, cubed
    • 1/2 teaspoon dried thyme
    • 2 tablespoons dried parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 450g fresh mushrooms, sliced
    • 450g scallops
    • 2 tablespoons butter or margarine
    • 125ml white wine
    • 1 egg yolk
    • 225ml whipping cream

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. In a large pot over high heat, combine the chicken stock, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to the boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
    2. In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
    3. In a separate small bowl, combine the egg yolk and double cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.


    Use small 'bay scallops' if you can find them. If your scallops are particularly large, you may wish to cut them into smaller pieces before adding to the soup.

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    Reviews in English (41)


    Very good recipe, I have made this on 4 different occasions with 3 different seafood ingredients ,bay scallops, alaskan king crab and shrimp. All 4 times it was great. I didn't change anything else in the recipe except for adding 1 tsp of Old Bay Seasoning.  -  03 Oct 2005  (Review from Allrecipes US | Canada)


    This chowder isfantastic. Real New England flavor. The scallops break up into small pieces and the blended carrots and vegetables add a wonderful body. A meal in itself. A+  -  11 Jul 2000  (Review from Allrecipes US | Canada)


    This was amazing! I did reduce the amount of mushrooms per the suggestion of one other reviewer... One pound per batch would have been way too much. I made three batches, and used about 12 oz. mushrooms total. The heavy cream/egg yolk mixture makes the recipie. Smell the mixture prior to adding it -- and then after adding it. So rich, so good. I actually used more scallops than called for, and I also added about 1/3 lb. of medium-small shrimp per batch... I intentionally broke the scallops up a bit with a whisk while cooking (I used large scallops) to make it more evenly distributed. All in all, excellent flavor. One reviewer had said they'd used 5 potatoes vs. 3... I used three. I think 5 would have made it a little too thick for my taste. This will definitely become a regular in my book. Regards.  -  17 Nov 2004  (Review from Allrecipes US | Canada)