Craving a hearty and comforting meal? Look no further than this Bay Scallop Chowder with Bacon and Cabbage. This classic New England dish is packed with tender bay scallops, crispy bacon, and hearty cabbage, all simmered in a creamy and flavorful broth. Served with a side of crusty bread or crackers, this chowder is sure to warm you up on a cold day.
In addition to the main recipe, this article also includes variations for those with different dietary preferences. For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. For a gluten-free option, use gluten-free bread or crackers. And for a low-carb version, simply omit the bread or crackers altogether.
No matter how you choose to enjoy it, this Bay Scallop Chowder is sure to be a hit. So gather your ingredients and get cooking!
BAY SCALLOP CHOWDER
Excellent chowder for the holidays. This recipe can also be made with other seafood.
Provided by Kathy J. Bourdess
Categories Soups, Stews and Chili Recipes Chowders
Yield 4
Number Of Ingredients 15
Steps:
- In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a 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.
- 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.
- In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
Nutrition Facts : Calories 590.7 calories, Carbohydrate 42.8 g, Cholesterol 170.2 mg, Fat 31 g, Fiber 6.1 g, Protein 32.1 g, SaturatedFat 15.5 g, Sodium 1174.1 mg, Sugar 6.3 g
CHEF JOHN'S BAY SCALLOP CHOWDER
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g
BAY SCALLOP CHOWDER WITH BACON AND CABBAGE
Provided by Food Network
Time 55m
Number Of Ingredients 13
Steps:
- Heat a 6 or 8-quart heavy bottomed soup or sauce pot over a low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook the bacon until crisp golden brown. Leave the bacon pieces and the fat in the pan. Add the butter, onion, thyme and bay leaf. Saute them for about 8 minutes over a medium heat, stirring occasionally, until the onions are softened, but not browned. Add the potatoes and fish stock. The stock should just barely cover the potatoes. If it doesn't add enough water to cover them. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 8 minutes. Add the diced cabbage, reduce heat to medium, and simmer for 5 more minutes. Season with salt and pepper. The potatoes should be firm in the center and soft on the outside. If the broth hasn't thickened, lightly smash a few potatoes against the side of the pot and simmer 1 or 2 minutes longer to release their starches. Remove the pot from the heat. Stir in the scallops and let sit for 5 minutes. Add the cream and let sit 10 more minutes while the scallops finish their slow cooking. Retaste the chowder and adjust the salt and pepper. If you are not serving the chowder within the hour, let it cool a bit then refrigerate. Cover the chowder after it has completely chilled. Otherwise, let it sit for up to an hour, allowing the flavors to meld. When ready to serve, reheat over a low heat and don't let the chowder boil. Use a slotted spoon to mound the pieces of scallop, potato, cabbage and bacon in the center of large soup plates or shallow bowls and ladle the creamy broth around. Sprinkle generously with sliced scallions.
SCALLOP AND BACON CHOWDER
Make and share this scallop and bacon chowder recipe from Food.com.
Provided by chia2160
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- in a heavy pot cook bacon until crisp, remove to paper towels.
- add leeks, garlic and thyme to pot, saute.
- add corn, add potatoes, clam juice, and cream, bring to a boil, lower to simmer for 10-15 minutes until potatoes are tender add scallops and bacon, simmer 5 minutes.
- season with salt and pepper.
Tips:
- Use fresh, high-quality ingredients: Fresh seafood, vegetables, and herbs will make a big difference in the flavor of your chowder. Choose the best ingredients you can find.
- Don't overcook the seafood: Scallops and other seafood can easily become tough and rubbery if they are overcooked. Be careful not to cook them for too long.
- Season the chowder to taste: Taste the chowder before serving and adjust the seasonings to your liking. You may want to add more salt, pepper, or herbs.
- Serve the chowder with warm bread or crackers: Chowder is a hearty and comforting soup that is perfect for a cold day. Serve it with warm bread or crackers for a complete meal.
Conclusion:
Bay scallop chowder with bacon and cabbage is a delicious and easy-to-make soup that is perfect for a cold day. It is packed with flavor from the scallops, bacon, and cabbage, and it is creamy and comforting. This soup is sure to be a hit with your family and friends. Here are some additional tips for making bay scallop chowder with bacon and cabbage:- If you can't find bay scallops, you can use another type of small scallop, such as sea scallops or calico scallops.
- If you don't have any bacon on hand, you can use diced ham or pancetta.
- You can use any type of cabbage you like in this soup, such as green cabbage, red cabbage, or savoy cabbage.
- If you want a thicker chowder, you can add a few tablespoons of flour or cornstarch to the soup. Just be sure to whisk it in thoroughly so that there are no lumps.
- Chowder can be made ahead of time and reheated when you're ready to serve it. Just be sure to let it cool completely before storing it in the refrigerator.
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