Luscious scallop chowder

Luscious scallop chowder


50 people made this

About this recipe: 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.

Kathy J. Bourdess

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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