Scallop and Bacon Chowder
Cozy Up with Quick Scallop Chowder: A Taste of New England in Minutes!
Is there anything more comforting than a warm bowl of chowder on a chilly day? This Quick Scallop Chowder recipe delivers all the creamy, comforting goodness of traditional New England chowder, but in a fraction of the time! Forget hours of simmering – we’ve streamlined the process without sacrificing flavor. This recipe is perfect for busy weeknights or when you’re craving a hearty, satisfying meal.
We use fresh sea scallops, crispy bacon, and a blend of tender vegetables, all enveloped in a rich and creamy sauce. The key to speed? Utilizing readily available ingredients and a simplified cooking method. Don’t let the word ‘chowder’ intimidate you – this recipe is surprisingly easy to make, even for beginner cooks!
What makes this Scallop Chowder so special?
- Quick & Easy: Ready in under 30 minutes!
- Flavorful: The combination of scallops, bacon, and creamy sauce is irresistible.
- Comfort Food Classic: A warm and satisfying meal that the whole family will love.
- Versatile: Serve it with crackers, biscuits, or a crusty loaf of bread for dipping.
Tips for the Perfect Chowder:
- Don’t Overcook the Scallops: Sear them quickly to get a nice golden crust, but avoid overcooking, as they can become rubbery.
- Use Good Quality Ingredients: Fresh scallops and flavorful bacon will make a big difference.
- Adjust the Thickness: If you prefer a thicker chowder, you can add a slurry of cornstarch and water.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Frequently Asked Questions:
Q: Can I use frozen scallops?
A: Yes, but be sure to thaw them completely and pat them dry before searing. Fresh scallops are always preferred for the best flavor and texture.
Q: What kind of stock can I use?
A: You can use water, chicken stock, or fish stock. Fish stock will give the chowder a more pronounced seafood flavor.
Q: Can I make this chowder ahead of time?
A: Chowder is best served fresh, but you can make it a few hours ahead of time and reheat it gently. Be aware that the sauce may thicken as it sits.
Q: Can I substitute the bacon?
A: Absolutely! Pancetta or even smoked ham can be used as a substitute for bacon.
Q: What’s the best way to serve this chowder?
A: Serve hot with your favorite crackers, biscuits, or a slice of crusty bread. A sprinkle of fresh parsley adds a nice touch.
Get ready to enjoy a bowl of pure comfort! This Quick Scallop Chowder is sure to become a new family favorite. Let us know what you think in the comments below!
Quick Scallop Chowder
Ingredients
- 8 Sea Scallops
- 3 strips Diced Bacon
- 1/2 cup Diced Celerly
- 1/2 cup Diced Onion
- 1-2 tablespoon Chopped Parsley
- 2 tablespoon Butter
- 2 tablespoon Flour
- 236 ml Clam Juice
- 2 cups Water or Chicken or Fish stock
- 500 ml Whipping Cream
- 1 1/2 cup Small Diced Potatoes
- 1 tablespoon Canola Oil
- to taste Salt and Pepper
Instructions
- Heat a pot over medium-high heat, then add in the oil.
- Pat the scallops dry with a paper towel, remove the foot, season with salt and pepper, and sear on both sides in the hot oil.
- Remove the scallops from the pot and on to a plate.
- Drain any excess oil out of the pot and add in the bacon, cook until crisp.
- Once again drain off the oil, but this time leave about 2 tablespoon in the pot. If there is not 2 tablespoon of oil, add in the butter.
- Add the celery and onion into the pot along with the bacon and cook for about 3 minutes.
- Add 2 tablespoon of butter into the pot along with the garlic. Cook for about 1 minute then sprinkle in the flour and stir to combine.
- Once the flour is fully incorporated, add in the clam juice. Cook until thick then add in the water and potatoes.
- Bring the pot to a boil and cook until the vegetables are cooked through about 10 minutes.
- Add the cream into the pot.
- Cut the scallops into quarters and add them into the pot along with the parsley.
- Taste the chowder, season to taste with salt and pepper, and serve with crackers or biscuits.
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